Giant Mallo Cups

Giant Mallo Cups 16 oz chocolate almond bark (I buy the giant blocks of Ghirardelli at Sams Club...so good) 2 (7 oz) jars Marshmallow Creme 1 cup sweetened flaked coconut Nonstick Mini Tart Pans (or for regular sized candy, you could use THIS MOLD or THIS MOLD) Melt chocolate according to package directions. Spoon a large spoonful in the bottom of each tart pan and use a pastry brush to brush it up the sides of the pan. Once the sides and bottom are covered with a good layer, place pans in the freezer for about 5 minutes to firm up. While chocolate is setting, spoon marshmallow creme into a bowl and fold in the coconut. Remove pans from freezer and spoon marshmallow filling over the set chocolate, spreading to the edges and leaving room for chocolate on top. Spoon chocolate over the top of the marshmallow and spread to edges. Place back in the freezer until set. Remove from molds by turning upside down and gently tapping bottom of pan (you may need to wiggle sides a bit too like an ice tray). Mine popped right out. Makes 10 -12 GIANT Mallo Cups.