Ingredients:
4 cups carob chips
1/2 cup creamy peanut butter
1/2 cup dry-roasted peanuts or chopped walnuts
1/4 t cinnamon
Directions:
In a bowl, melt the carob chips in the microwave for 30 seconds. Stir them with a wooden spoon, then microwave for 30 seconds more.
Stir in the peanut butter and microwave for another 15 seconds. Stir the ingredients again to combine.
Add the nuts and the cinnamon, then stir the mixture to coat the nuts.
Line an edged cookie sheet with aluminum foil and lightly spray the foil with nonstick cooking spray. Pour the mixture onto the foil and chill it for 15 minutes in the freezer or 30 minutes in the refrigerator.
Remove the bark and break it into rougtly 1 by 2 inch pieces. Store it in an airtight container for up to 2 weeks. Makes about 70 pieces.
Tip: This recipe is dog friendly – dogs can eat carob but not chocolate.
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