Chocolate and caramel together is my biggest cooked weakness. I squealed with joy when these came out of the dehydrator. I could eat them every day!
1 cup carob/cacao powder
2 cups honey or agave
4 cups pecans
Mix the carob and sweetener together in a large mixing bowl until well blended. Mix in the pecans, making sure to coat them evenly.
Pour onto a lined dehydrator sheet and spread evenly. These will separate some as they dehydrate, so you shouldn't end up with a full sheet when they're done.
Dehydrate for 8 hours at 105 degrees, then pull chunks off the tray. These will be very sticky! I saw no point in trying to store them, so I just left them in the dehydrator and ate them off the tray.