Arrange the cookies on a foil lined plate or toaster oven tray.

Put the cream, butter and caramels in a 2 cup Microwave-safe measuring cup (I use a Pyrex). Heat on high for 15 seconds and stir vigorously until mixture is melted and smooth (caramels should go from soft looking blobs to smooth as you stir). If your mixture isn't hot enough and caramels aren't quite soft enough to melt, return to the microwave for another 5 to 10 seconds and repeat, stirring until mixture is smooth. Don't overheat.

Spoon a little caramel sauce over each cookie. If you want, stick a few peanuts in the caramel (optional).

Chill until set.

Meanwhile, melt chocolate in a microwave safe bowl using 50% power. Spoon chocolate over cookies. Chill until set.

To decorate, put a small handful of white melting wafers or white chips in a heavy duty freezer bag. Microwave for about 30 seconds. Knead bag lightly making sure chocolate is completely melted. Snip off tip and drizzle over cookies.