(1). Seal aluminum foil tightly around the outside base of each cookie cutter. Place on a cookie sheet and lightly spray each cookie cutter with cooking spray. Set aside.
(2). In heavy sauce pan, stir together margarine, sugar and milk. Bring to a boil, stirring constantly. Boil for 5 minutes over medium heat or until candy thermometer reads 234 F.
(3). Gradually stir in chocolate until melted, add remaining ingredients, mix until well blended.Stir in nuts if adding.
(4). Pour into prepared cookie cutters. Cool at room temperature. Once cool, place each cutter inside a clear plastic bag and tie closed with fabric or ribbon.