Total Time: 15 min (+ 40 min standing time)  

Line 12 muffin cups with paper liners. 

In heatproof bowl set over saucepan of barely simmering water, heat semisweet chocolate, stirring frequently, until smooth and melted, about 2 minutes.  

Spoon 2 tablespoons melted semisweet chocolate into bottom of each prepared cup. Sprinkle with crushed cookies and raisins; press toppings lightly to adhere to chocolate. Let stand for 30 to 40 minutes or until chocolate is firm and set.  

Remove coins from paper liners and transfer to parchment paper–lined baking sheet, toppings facing up.  

In another heatproof bowl set over saucepan of barely simmering water, heat white chocolate, stirring frequently, until smooth and melted, about 2 minutes. Using fork tines, drizzle white chocolate over coins. Let stand for 10 to 15 minutes or until white chocolate is completely set.  

Notes: Substitute semisweet chocolate with milk chocolate or dark chocolate as preferred. 

Alternatively, melt chocolate in microwave. Place chopped chocolate in microwave-safe bowl. Microwave on MEDIUM heat, stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth.