Yummy Peanuts!A totally tasty, tail-wagging treat- a terrific twist on an all-American classic! Makes 25 naturally nutty servings.  Just in time for National Peanut Month!

Not your grandma’s teeth-cracking version of peanut brittle, it’s the up-to-date canine confection for the new millennium. Rice flour lends a slightly sweet, faintly nutty flavor (and we mean that will all due respect). A fresh-baked tray wrapped in a pretty box or gift tin is a great way to say “Welcome to the neighborhood to a new neighbor pup.”

  • 3½ cups rice flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • 1 egg
  • ¼ cup honey
  • ¼ cup unsalted peanut butter
  • ½ cup canola oil
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped unsalted peanuts

Preheat the oven to 325° F.  Grease a jelly roll pan with nonstick vegetable spray.  Stir together rice flour, cinnamon, and baking powder in a bowl and set aside.  In a large bowl, whisk together the egg, honey, peanut butter, oil and vanilla.  Add the dry ingredients to the wet ingredients, and add 1 cup water.  Stir to form a stiff batter.

Turn the dough out on a jelly roll pan.  Cover the dough with plastic wrap.  With a rolling pin, roll the dough out evenly to a ¼-inch thickness.  Remove the plastic wrap and sprinkle the dough with peanuts.  Lightly press them into the dough.  Score the dough with a knife into 2 x 3-inch rectangles.

Bake for 30 to 40 minutes or until the edges begin to turn golden brown.  Cool to room temperature in the pan before breaking apart along the score lines and serving.  Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months.  (Thaw before serving).

Find other great recipes in the Three Dog Cookbook.