A favorite indulgence of mine is the bacon and chocolate candy bar from Vosges Haute Chocolate. One evening while enjoying a small piece of my less than virtuous snack, Preston (my Jack Russell terrier) made it very clear he wished he could join in my act of decadence. His obvious delight at the smell of my chocolate bar reminded me that he probably loves bacon and chocolate even more than I do. Being the doting “mommy” that I am, I got to thinking about how I could make this treat doggy accessible. The result: a “chocolate” covered bacon biscuit. Chocolate is not safe for dogs, so carob is used in place of chocolate for the coating. These are easy to make and store for weeks.

“Chocolate” Covered Bacon Biscuits

• 4 slices thick bacon
• 1 1/2 c whole wheat flour
• 1 1/2 c rolled oats
• 1 c all purpose flour
• 1 c wheat germ
• 1/2 c brewers yeast
• 1/2 c dry milk
• 1 t. garlic powder
• 1 - 14 oz. can low sodium chicken broth
• 5 oz. carob chips
• 2-3 t. shortening

Preheat oven to 300 degrees F.

Cook bacon until completely crisp. Drain thoroughly on paper towels then crumble or cut into very tiny pieces.

Combine all dry ingredients and stir in bacon. Pour chicken broth over the dry mixture and stir. The dough will be somewhat dry and stiff. If the dough seems too dry add water 1-2 tablespoons at a time.

Roll or pat out on a lightly floured surface. Cut into desired shapes. Regather scraps and repeat rolling, cutting and regathering until all the dough is used.

Place biscuits on a parchment or silpat lined baking sheet and cook at 300 degrees F for approximately 60 minutes or until biscuits are dry. When biscuits have finished cooking, turn off the oven and leave the biscuits inside until the oven is completely cool. This will ensure a hard, dry biscuit.

To cover the biscuits in “chocolate”, combine the carob and 2 t. shortening in a microwave proof bowl. Heat on medium power for 30 seconds. Remove from microwave and stir. Continue heating in 30 second bursts until the mixture is melted and smooth. If the mixture is not thin enough, add 1/2 to 1 t. more shortening.

Dip one end of each biscuit in the carob and place on parchment or a silpat until the carob is cool and has hardened.

Yield: approximately 45 medium biscuits