Line a sheet pan with parchment paper or foil (to make it easier to remove the finished pops. Insert the pop sticks as far into the cut ends of the bananas as you can without poking the stick out of the side or other end. Make sure you leave enough room to hold onto. Lay the bananas out on the prepared tray, put in the freezer and freeze for at least 2 hours.

To Make the Chocolate Shell Coating:

Put the chocolate chunks into a microwave safe jar. A wide-mouthed pint jar works perfectly for this project. Microwave on high for 1 minute. Remove the jar from the microwave and stir to check whether the chocolate is melted. If it is not, microwave again in 15 second increments until it is. When chocolate is completely melted, add the coconut oil and stir until smooth. Use immediately or add a tight fitting lid and let cool to room temperature before refrigerating for up to 1 month.

To Reheat the Shell Coating Later:

Remove lid from the jar and reheat on medium power in 30 second increments, stirring well after each burst, until smooth and thin. Pour and/or dunk as needed!

To Make the Elvis Frozen Bananas:

Toss together the chopped peanuts and crumbled bacon on a dinner plate. Working quickly, take one frozen banana half at a time, dunk into the chocolate dip and roll around to coat thoroughly, then quickly lift the banana and press into the peanut/bacon mixture. Transfer the coated banana back to the lined pan and repeat until you run out! Put the pan of coated bananas back into the freezer for at least 30 minutes before serving. These are best eaten within a week of being made.