Melt the chocolate and line this mold or silicone muffin liners with the chocolate, creating a base and walls. Refrigerate for 40 minutes to an hour, whenever chocolate is completely hardened.

Fill each cup with the spread (I didn't measure, I just put a spoonful in each). Spoon some chocolate over the spread and anchor the chocolate to the edge of the hardened chocolate. Refrigerate for 2-3 hours or overnight, when chocolate is completely hardened (I refrigerated overnight).

When completely hardened, pop the candy cups onto a serving plate and serve.