It is also a healthy choice for dogs, its high and protein and most dogs love the taste, plus very few dogs suffer from peanut allergies. Its easy spreadibility makes it an obvious chose for stuffing Kongs and hollow bones. However, peanut butter does have a lot of calories and fat, so you need to be careful with your pups waist line particularly if you have a small dog. All of the dogs in our house LOVE peanut butter and its our go to for hiding pills, its also what we usually stuff our Kongs with. In an effort to make it lest calorific I mix the peanut butter with something with less calories and fat, like low fat yogurt.
Puppy's Peanut Butter Parfait
1 scant tbsp all natural creamy peanut butter, no sugar added
1/4 cup to 1/2 cup plain low fat yogurt
1 ripe banana if you have it on hand, I didn't
A few organic dog biscuits for crumbling (optional)
Mash the banana (if using) and add the yogurt and peanut butter and mix well. Crumble over the cookies and again and stir. Spoon a small amount into a Kong type toy (I used the Planet Dog Strawberry available from Olive Green Dog and an old hollow bone from I don't no where). Freeze overnight if you have the time, and then give to a dog that needs something to occupy them.
Or just serve them on a spoon which is how Tubby and Ping enjoyed the mixture.
If you want something a bit sweeter for the humans here is a recipe I have made in the past, its very easy and good choice for kids (I made it with the students at my school).
Peanut Butter Dream Bars (Adapted From Buttercup Bakes at Home)
2 1/4 cup graham cracker crumbs, crush in a plastic baggie or grind in a food processor
1 1/2 sticks of unsalted butter, melted
1 1/2 cups pecans (chopped)
1 cup peanut butter chips
2 1/2 cups sweetened, shredded coconut
2 (14 oz) cans sweetened condensed milk
Preheat the oven to 325.
Crust: In a bowl combine the graham cracker crumbs and the melted butter and then press into an ungreased 9x13 inch pan.
Spread the pecans over the crust, then the chips, and then the coconut. Pour over the condensed milk, being careful to pour evenly. Spread with a spatula so it completely covers the coconut. Bake for 30 to 35 minutes, or until lightly golden. Allow to cool to room temperature or overnight before cutting in small bars and serving.