Chop the caramels, the nuts and the chocolate into small pieces. Mix the pieces in a bowl and set aside.
Preheat the oven to 180°C on top and bottom heat.Line two baking sheets with baking paper.
Beat the butter and sugar with an electric mixer until creamy. Then stir in the Bonny Sweetened Condensed Milk, add in the flour and the baking powder.
Arrange teaspoon-sized portions of the dough onto the sheet, taking care to leave enough room between them. Top each cookie with a few clusters of the nut-chocolate-caramel mixture and press on lightly.
Place the sheets into the oven and bake the cookies about 12 to 14 minutes or until light brown in colour. Under no circumstances should the baking time be extended. Ideally, the consistency should be crunchy on the outside and soft on the inside. Remove cookies from oven and cool on a rack.