No Peanuts About It Cups

Tonight I am experimenting for the holidays.  I made some home-made Nonpeanut butter cups.  I like the name "No Nuts About It Cups"! They are currently in the fridge cooling.  Here's how I made them:

Ingredients:

5+ Tbsp Very Vanilla Soy Milk

4 Tbsp Margarine (Earth's Balance Buttery Sticks or Blue Bonnet Light or Lactose Free both work well in all the baking I've done.  I prefer Earth's Balance, but being on a strict budget we can't always afford it.  Blue Bonnet is 1/4 the price around here.)

1 1/2 bags of Enjoy Life Chocolate Chips/Morsels

1/3-1/2 jar of Biscoff Spread

Directions:

1.  Prepare a muffin tin by spraying with nonstick spray.
2. Melt 2 tbsp of margarine over low-medium heat. 
3. Once melted, add in one bag of chocolate morsels. 
4. Slowly cook while stirring.  Do not turn up the heat. Stir constantly until almost all melted. 
5. Add in a soy milk one tablespoon at a time (Or your favorite milk alternative) while stirring until it's very smooth, but still a little thick. You don't want too much milk. 
6. Spoon the chocolate chip mixture into the bottom of the greased cookie tins.  Just enough to cover the bottom. Smooth out with bottom of spoon.
7. Place cookie tin in fridge or freezer.
8. Put saucepan back on burner.  Add in remaining margarine and chocolate chips.  Once chips begin to melt, add in soy milk one tablespoon at a time until it's the desired consistency. 
9. Leave that on low for a minute while you get the muffin tin out of the fridge/freezer.
10. Add in a heaping tablespoon of Biscoff Spread to each tin on top of chocolate. Push down gently with bottom of spoon. (Don't want to mess with it too much.)
11. Top with remaining chocolate chip mixture covering all the Biscoff. 
12. Place in fridge until set.

My verdict: Rich dark chocolate flavor. Too bitter. Next time I think I'll add cut back the chocolate to one bag, use more milk (Probably chocolate soy) and add in some sort of sweetener (Corn syrup?). Stay tuned for take two...