Greek Yogurt Popsicles (with Magic Shell)

Make the base: In a medium bowl, stir together the Greek yogurt, peanut butter, maple syrup, and vanilla extract until smooth. Line a tray with parchment paper, then scoop the mixture onto it in dollops of about 1 ½ to 2 tablespoons each (a size 40 cookie scoop makes this easy). Slightly flatten each dollop with the back of a spoon, insert a popsicle stick into each one, and freeze for 1 hour.

Coat with chocolate: In a shallow microwave-safe bowl, melt the chocolate chips and coconut oil in two 20 to 30-second bursts, stirring between each, then a final 10-second burst if needed to finish melting (or a few seconds more if necessary with your microwave). Working one at a time, use a spoon to fully coat each popsicle in chocolate, or drizzle it over the tops for a lighter version. (I usually have enough chocolate to coat about 6 popsicles fully and then I drizzle the last 3! See Notes.) Sprinkle with crushed peanuts.

Freeze and serve: Freeze again for 15 minutes, then serve. To store, freeze for 1 hour on the tray, then transfer to a sealed container and keep frozen for up to 2 months.