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["The other day, after doing a little reading at the Barnes and Noble, I meandered into Michael's Craft Store to have a look around. Wilton now sells the cutest little candy molds! I bought a ""Peanut Butter Cups Candy Mold"" for only two dollars and laughed at those stale Mallow Cups on the way out the door. I hate wasting my money on stale things!", "On a baking sheet, toast coconut in a 300 degree F oven for about 10 minutes. Stir around with spatula every couple of minutes until golden brown.", "Chop the candy bars and place in microwave for 45 seconds on high. Stir chocolate, return to microwave and nuke for 10 seconds. Stir and repeat until chocolate is smooth and glossy.", "Place a heaping 1/4 teaspoon of chocolate into a well of your candy mold. Using a small, clean paintbrush, paint up the sides of the mold with the melted, dark chocolate. Place in freezer for a couple of minutes to set. Remove from freezer, hold up to a light source to check for thin spots. If there are any, paint over with additional melted chocolate. Return to freezer for a couple more minutes.", "Fill each mold with about 1/2 teaspoon of marshmallow fluff. This is messy! This is sticky! Allow the fluff to settle down into cups (10 minutes or so). Top with toasted coconut and clean around edges of each well, pushing any overhang back inside.", "If your remaining chocolate has become too hard, microwave for another 10 seconds and stir. Top each cup with a heaping 1/4 teaspoon of melted chocolate, pushing out to edges and smoothing. If you are clever, make a swirly design on top.", "Place back into freezer for about 15 minutes before un-molding."]
