These Christmas bark dog treats are a great gift to any dog owner and their dog! They’re festive, sweet, and made with love. They are so pretty to look at and look gourmet. My husband thought I had bought dessert from the bakery and took a few bites (without asking!) and wanted to save the rest for after dinner. Never occurred to him that they were for our dog Luna and her dog friends! These are a cinch to make and I guarantee these will be the prettiest dog treats your friends will get this year.
Christmas Bark Dog Treats
- 1 c yogurt drops
- 1 c carob chips
- 2 tbsp coconut oil
- fresh rosemary
Preparation: 20 min Freezing: 30 mins Makes: 5-6 pieces of bark
- Prepare a baking sheet and place your greased cookie cutters on top.
- Melt the carob chips and 1 tbsp of the coconut oil in a microwave-safe bowl for 30 seconds. Stir.
- Heat for another 30 seconds and stir until smooth. (Or heat for another 30 seconds)
- Place parchment onto a baking pan and pour a layer of carob into your cookie cutter shapes. Be sure not to move them around! (You may also spread it across the pan and break into pieces when hardened)
- Place in the fridge to harden, about 30 minutes.
- Get your yogurt chips and repeat steps 2-3.
- Take out your tray and pour the melted yogurt on top of the carob layer.
- Chop the strawberries and rosemary into small pieces. Sprinkle on top.
- Place back into the fridge to set. About 45 minutes.
Did You Know?
Strawberries strengthen the immune system, improves heart health and even regulates blood sugar levels and prevents diabetes.
Rosemary is often used as a dog food preservative because its a great fighter against common bacteria. It can also help a dog with digestion problems, especially with gas and indigestion.
Carob is absolutely safe for dogs to eat. It comes from the carob bean which grows on a tree. Looks just like chocolate but offers a natural sweetness to their treats, so no extra sugar needed! It contains loads of vitamins, as well as fiber and pectin (helps eliminate toxins).
Tips & Tricks
* Quantity depends on the size of the cookie cutters and how thick you pour the layers.
* If you’d like to create a hole in your bark, keep a straw in place while pouring the carob and yoghurt. Or you can drill one out once frozen with a pokey utensil.
* Keep refrigerated