This month, we’re featuring a recipe from our very own “crazy dog lady.” It’s been tested—and given two paws up—by not only Rachel’s dogs, but by the many pups who pass through her home. The long bake-time ensures a good crunch.
2.5 c natural peanut butter
1 1/3 c flour
½ – ¾ cup broth or water
Beat peanut butter and eggs together.
Mix in flour and broth/water until you have a stiff dough.
Spread out evenly on large cookie sheet (one with edges) so that the dough covers the entire sheet.
Bake 30 minutes at 325.
Remove from oven.
Keep the half-baked dough in the pan. Using a sharp knife, deeply score the dough into roughly 1/2 inch squares.
Return the pan to the oven. Turn heat down to 300.
Bake at least 40-60 minutes. (Treats will be visibly greasy from the peanut oil.)
Cool. Break along score lines.
Store in an air-tight container. They keep well frozen.