In a large bowl, combine the granola, peanuts, peanut butter, and honey. Mix well.
Mist a muffin tin with nonstick cooking spray. Distribute the granola mixture evenly into each well; use the back of an ice cream scoop that has been misted with nonstick cooking spray to firmly press into muffin wells and create an indentation. Freeze for 5-10 minutes.
Microwave 1 cup natural peanut butter for 30-45 seconds or until warm and thinned. Fill each cup with peanut butter and freeze an additional 5-10 minutes.
Melt chocolate chips and coconut oil by microwaving for 30-60 seconds in a small bowl. Stir and microwave an additional 30-60 seconds, stirring every 15 seconds. Pour chocolate over the top of each cup and freeze for 5 minutes. Store in the refrigerator.