• 1/2 tsp salt
• 1 tsp powdered garlic
• 1/2 cup bacon fat (or chicken or beef fat) at room temperature
• 1/4 cup peanut butter
• 1 cup of meat broth (water that chicken bones or beef bones have been simmered in)
• 3 to 4 cups white flour, possibly more
• 3 Tbsp of high-gluten flour (optional)

Preheat oven to 350. Put all ingredients except the flour in an electric mixer and blend on medium speed until smooth. In a separate bowl, combine 2 cups of the flour with the high-gluten flour and add to the liquid ingredients, continuing to mix. Continue to add 1/2 cup at a time. The mixture will become thicker and you will want to change out the whip attachment to a bread hook. Add flour until it becomes the consistency of thick bread dough, then mix with the hook for 5 - 10 minutes more.

With floured hands, pat the dough into a flat, square disk. Liberally flour your clean, dry tabletop (or other favorite rolling surface), set the disk down on the flour and dust the top liberally with more flour. With a rolling pin, roll out the dough to 1/2" thick (or press it out with your hands). If it starts to stick as you are rolling it out, add more flour.

For bars, mark out the dough to 1" x 3" and, using a ruler as a guide, cut into bars. Place the bars on a cookie sheet - no need to grease.

To make into bonze, take a bar, wrap your fingers around the center and squeeze gently, rotating the bar and squeezing as you go until the center of the bar becomes round like a cyclinder. Both ends will pooch out. Shape the pooched-out ends to form the "joints". Place bonze on cookie sheet. Bake at 350 for 45 minutes, then turn down the heat to 300 and bake for at least one hour more. When they are solidly firm all the way through, turn off the oven but leave the bonze in, door closed, overnight to cool - this helps make them extra crunchy.