German Chocolate Pops

My favorite homemade Popsicles are made from the below recipe. The recipe comes courtesy of the Mott's applesauce jar.

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Motts Apple Banana Breakfast Shake
2 c applesauce
1 c skim milk
1 large banana
1/2 c creamy peanut butter
1 c crushed ice

Whirl all ingredients together in a blender until smooth.

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Normally, when I use this recipe I fill the Popsicle molds 3/4 full, then carefully add in mini M&M's to the top. I poke them down with a long handled spoon, or chopstick. If you mix the candy in before you put the shake mix into the molds, the color from the candy coating will come completely off. The Popsicle then turns a nasty puke-y gray. Not tasty looking at all. Adding the M&M's at the end eliminates a lot of the bleeding. If the color from the candy coating comes off, it is in streaks, which is much more fun.

The breakfast shake recipe makes a lot more than my 6 tiny Popsicle molds can handle. I freeze the leftovers and thaw it on the counter or microwave when I want to make more. This time I had the idea to make German Chocolate Popsicles. I added a bit of coconut to the defrosted shake. I eyeballed everything so I'm not sure how much I used. I added just enough coconut to make the mix look wispy and scraggly like a teenage boy's beard. I spooned in 1-2 teaspoons of shake into the mold. Next, I added 1-2 salted roasted pecans that I broke up by hand, and a small bit of mini chocolate chips, just enough to cover the pecans. I continued alternating layers of shake and pecan/chips, ending with shake.
You can see I didn't try very hard to make the layers nice and even. Some of the chips sank. I assure you my taste buds didn't mind one bit. The only thing that would make this better was if I made the shake with chocolate milk, or chocolate syrup, or added a layer of fudge after the pecan/chip layer.