For the pops: Whip the cream to medium thickness and place in the refrigerator to keep cool. Place the egg yolks in a stand mixer set on medium speed. In a pot, bring the sugar and 1/4 cup water a boil, or until a candy thermometer inserted into the sugar reads 245 degrees F. Carefully and slowly pour the sugar water mixture into the egg yolks as they beat in the mixer. If the peanut butter is very thick, microwave to loosen it up a bit before adding to the mixer. Once the sugar mixture and eggs have cooled in the mixer, add the peanut butter. Once the peanut butter is mixed in, transfer the mixture to a clean medium bowl and fold in the whipped cream. Pour the mixture into the ice pop molds. Freeze until the parfait becomes slightly frozen enough to hold an ice pop stick, about 2 hours, and then insert the sticks into the molds.
Place in the freezer to set, about 7 hours.
For the dip: Bring a pot filled one-fifth with water to a boil. Set a bowl with the chocolate in it over the top of the pot. Temper the chocolate until melted. Heat the coconut oil in the microwave until completely melted, 45 seconds. Add the oil to the melted chocolate, and mix completely. Add crushed peanuts to your liking. Pour the chocolate dip into a cup. Dip the pops in the chocolate, and place back in freezer to set, about 15 minutes.
Chocolate callets are high quality chocolate pellets.