In a tall mug or deep bowl, whisk together the dark chocolate and coconut oil.
In a silicone mini muffin pan (or mini muffin pan lined with parchment paper liners), spoon a teaspoon of the melted chocolate into each muffin cup. Use the back of the spoon to spread the chocolate up the sides of the muffin cups. Place the pan in the freezer until the chocolate is completely firm.
Let the pints of Halo Top thaw on the counter for 30 minutes.
Spoon the Halo Top into the muffin cups, making sure not to overfill the cups. Place the pan in the freezer until the ice cream is completely firm again.
Line a cookie sheet with parchment paper.
Pop the frozen peanut butter cups out of the muffin pan and onto the cookie sheet and place back in the freezer.
Re-melt the chocolate and coconut oil mixture if needed.
Working quickly, dip the frozen peanut butter cups in the chocolate and place back on the cookie sheet. Serve and enjoy!