To the dough add the chopped toasted monkey nuts and the chocolate and shape 6 balls of 70 g each. You can shape more of a lighter weight if preferred. Place them on a baking tray with some gap between them as they will expand. Bake for 15 min or until golden and crisp around the edges. Let cool the cookies down completely and then spread the salted caramel and top with more chopped chocolate and monkey nuts.