Butterscotch Chocolate Biscoff Cups

Line a 12-hole muffin pan with paper liners. Set aside.

Place the chocolate chips in a microwave-safe bowl with 1 tablespoon coconut oil. Heat the chips in the microwave in 30-second intervals until 80 percent melted, stirring after each interval. Once the chips are 80 percent melted, stir the chocolate mixture continuously until fully melted and smooth.

Pour a scant tablespoon of the chocolate into the bottom of each paper-lined muffin hole. Place the pan in the refrigerator and allow the chocolate to chill and set for 30 minutes.

After 30 minutes, remove the pan from the refrigerator and place 1 teaspoon Biscoff spread in the center of the chilled chocolate. Place 1 Biscoff cookie quarter on top of the spread and press down lightly. Set aside.

Place the butterscotch chips in a microwave safe bowl with the remaining 1 tablespoon coconut oil. Heat the chips in the microwave in 30-second intervals until 80 percent melted, stirring after each interval. Once the chips are 80 percent melted, stir the butterscotch mixture continuously until fully melted and smooth.

Pour a heaping tablespoon of the butterscotch mixture over each Biscoff-filled chocolate layer, shaking the pan lightly to evenly fill each hole and cover the Biscoff completely. Decorate with sprinkles, if desired. Place in the refrigerator to chill and set for 30 minutes.

Serve. Keep the uneaten cups refrigerated. And hidden from other humans.