In a medium sized microwavable mixing bowl or measuring cup (4 cups is best) with a pouring spout,melt the butter and coconut oil in 30 second intervals until liquefied.
Add the remaining ingredients and stir until combined.
Place silicone mold on a cookie sheet so that you can transport it without spilling (important tip!). Carefully pour and fill the cavities of the mold. This recipe fills a Wilton’s 24 piece candy mold (they are dark brown, chocolate colored) so each cavity is almost full.
Refrigerate for 2 hours or until firm. Unmold and enjoy! Store in refrigerator.