Recipe courtesy of Jennifer Mello and Spotted Dog Bakery

Doggie S’mores Dog Treats

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: 12 dog treats
After five years of working at a bakery for people, Jennifer Mello realized that the best part of her job was meeting her customers’ dogs. So she opened Spotted Dog Bakery (, where she could make and ship treats for canines instead. Some of her best sellers are treats that look just like something a person would eat, such as a slice of pizza or these campfire s’mores. “I find it hilarious when it looks like a dog is having human food,” Jennifer says. These s’mores are made with only canine-safe ingredients, including carob instead of chocolate and a sugar-free marshmallow filling.


For the Graham Crackers:

For the Carob Filling:

For the Marshmallow Filling:


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Clean out the mixer. Beat the egg whites in the mixer with the whisk attachment on medium speed until foamy.
  7. 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!