photo by Juenessa
- Ready In:
- Line a cookie sheet with foil that has been sprayed with non-stick cooking spray.
- Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy.
- Mix in the nuts and cinnamon.
- Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30.
- Peel off foil and break into 1 x 2 inch pieces.
- Store in airtight container for up to 2 weeks.
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This is definitely the "hit of the day" at our house! My Daisy went absolutely nuts over these tasty, little treats. She keeps prancing around the kitchen hoping for another little taste. I did have a little problem trying to melt the carob in the microwave and thought I had possibly ruined the entire recipe. The carob wouldn't melt and started to burn after the second 30 seconds in the microwave. I then decided to cook it on the stovetop, medium-low heat and added the peanut butter along to the carob. I figured maybe the oil from the peanut butter would help it melt better, and it did. It became very creamy from that point and the rest of the recipe was a cinch! Thanks so much for a fun recipe PaulaG and Daisy thanks you too!
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