Line the inside of a 9x9-inch baking pan with plastic wrap.

Beat the heavy cream to soft peaks. Place in fridge in fridge.

Beat cream cheese until smooth.

Add sugar.

Add peanut butter and vanilla.

Fold the whipped cream into the peanut butter mixture.

Spread this in the pan and smooth the top.

Press the Reese’s minis on top spacing them out.

Cover with plastic wrap and freeze 2-4 hours.

In a food processor, break up the Fast Break bars.

Add the graham crackers and the peanut butter.

Process until the mixture is ground up and grainy.

Press this over the frozen layer in the pan and return to the freezer for a few hours.

Run a knife along the side and use the plastic to pull out the bars in one square.

Cut into bars and insert sticks,

Melt chocolate and dip each bar.

Lay them on a cookie sheet lined with wax paper and freeze until serving time!