Caramel Nut Clusters
For the nut clusters: Toast the nuts in a preheated oven (325°F) for about 10 minutes. Remove from the oven and keep hot. Melt the sugar in a large saucepan over medium heat and let caramelize. Stir in the butter. Add the nuts to the pot and stir to coat evenly.
Transfer the nuts to a warm plate then quickly form into small piles with 2 wet teaspoons. Arrange the piles on a sheet of parchment paper.
For the bases: Chop the ingredients and melt over a hot water bath. Dip the cookie bases in the chocolate mixture, place on a sheet of parchment paper and leave to set.