Looking for a fun and wholesome way to spoil your pup? These homemade dog-friendly s’mores are the perfect treat! Made with simple ingredients like chickpea flour, peanut butter (no xylitol!), and a creamy carob and fluffy marshmallow-style filling, they’re as cute as they are delicious. Inspired by the classic campfire snack—but totally safe for dogs—this recipe brings a little extra joy to snack time. Whether you’re celebrating a special occasion or just want to treat your furry best friend, these graham cracker sandwich treats are sure to get tails wagging! Full recipe available here at Food Network's website!
Directions
- Make the graham crackers: Preheat the oven to 325˚ F. Line a baking sheet with parchment paper. Combine the milk, peanut butter and chickpea flour in a stand mixer fitted with the paddle attachment and mix until smooth (or mix the dough by hand). Roll out the dough on a floured surface until about 1/4 inch thick. Cut out 24 squares using a 2 1/2-inch fluted square cutter. Prick each square with a fork in 2 places to resemble a graham cracker and to allow steam to escape.
- Arrange the dough squares on the baking sheet and bake 18 minutes, then rotate the pan and bake until the graham crackers are golden brown around the edges, 4 to 10 more minutes. Let cool completely on the baking sheet.
- Make the carob filling: Combine the carob chips and vegetable oil in a bowl. Melt in the microwave in 15-second intervals, stirring. (Keep an eye on it — carob burns faster than chocolate.)
- Spread about 1 tablespoon of the melted carob mixture on the underside of 12 of the crackers, spreading it almost to the edges. Let cool and harden.
- Make the marshmallow filling: Mix the gelatin powder with the water in a small microwave-safe bowl and set aside until fully bloomed, 3 to 5 minutes. Microwave the mixture until pourable, 10 to 15 seconds.
- Clean out the mixer. Beat the egg whites in the mixer with the whisk attachment on medium speed until foamy.
- Pour in the gelatin mixture, increase the mixer speed to high and beat until stiff and glossy, 5 to 7 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe a 2-inch mound of the marshmallow on top of the carob-covered graham crackers, then immediately top each with another graham cracker.
Cook’s Note
Avoid peanut butter with xylitol — it’s not safe for dogs!
