1 to 1 1/2 cups whipping cream
5 egg yolks
3/4 cup sugar
3 tablespoons creamy peanut butter
2 cups chocolate callets
2/3 cup refined coconut oil or shortening
Crushed peanuts (honey roasted, salted or plain)
If you do not have ice pop molds, fill mini paper cups. Remove the ice pops from their molds by quickly running under lukewarm water. Place the pops in the freezer on parchment paper to freeze up, and then store resealable containers in the freezer. Chocolate callets are high quality chocolate pellets.