Chocolate Treats For Dogs Recipes

3 INGREDIENT DOG TREATS

Steps:

• Bake the sweet potato at 400 degrees for 45 to 60 minutes or until done (you can easily insert a fork into the middle).
• Cool the sweet potato to room temperature.
• Remove and discard sweet potato skin. Mash the flesh.
• Measure ¾ cup of the mashed sweet potato to use in the treats.
• Preheat oven to 250 degrees.
• Add 2 cups of the rolled oats to a blender or food processor and blend until it is the consistency of flour.
• In a medium bowl, combine the rolled oats with the oat flour.
• Add the peanut butter and ¾ cup mashed sweet potato to the oat blend and combine using your hands until a dough forms.
• If you are using a candy mold, simply press the dough into the mold making sure to fill in all the space.
• If you are using cookie cutters, turn the dough out onto a smooth surface. Using your hands, squeeze and combine the ingredients until you have a flat, smooth dough. Flatten evenly with your hands or a rolling pin to about ¼ to ½ inch thickness. Place the cutout pieces on a baking sheet lined with parchment paper or a silicone mat.
• Bake the treat at 250 degrees for 2 hours.
• Transfer baked treats to a wire rack to cool.

HOMEMADE DOG TREATS (TANGO'S TREATS)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs until thoroughly combined in a second bowl. Pour into the oat mixture and stir until thoroughly combined.
• Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Flatten each treat with your hands until they are 1/2-inch thick.
• Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Allow to cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

DELICIOUS DOG TREATS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, stir together the oats, white sugar, brown sugar, beef bouillon, poultry seasoning, paprika, cornmeal and flour. In a separate bowl, stir together the butter and hot water until butter melts, then stir in the milk and egg. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well blended. The dough will be stiff. If it is too stiff, add a bit more water. If it is too sticky, add more flour.
• On a lightly floured surface, knead the dough for a few turns. Roll out to 1/4 to 1/2 inch thickness, and cut into squares or into desired shapes using cookie cutters. Place treats about 1 inch apart on the prepared cookie sheets.
• Bake for 30 to 35 minutes in the preheated oven, until lightly browned and firm. Let cool for 10 or 15 minutes. When completely cool, store in an airtight container at room temperature.