Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. If using silicone bar molds, no lining needed.

Whip the cream: In a clean bowl, whip the heavy cream to soft peaks. Set aside.

Beat the base: In a separate large bowl, beat cream cheese until smooth. Add peanut butter, powdered sweetener, vanilla, and a pinch of salt. Beat until creamy and well combined.

Fold together: Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy. Taste and adjust sweetness if needed.

Spread and set: Spread the mixture evenly in the prepared pan. If using crushed peanuts, sprinkle over the top and gently press in. Freeze for 3–4 hours, or until very firm.

Portion the bars: Lift the slab out using the parchment. Cut into 12–16 bars, depending on your preferred size. Return the bars to the freezer while you prepare the chocolate.

Melt the chocolate: In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Let it cool for 2–3 minutes so it thickens slightly.

Coat the bars: Working with a few bars at a time, dip each bar into the melted chocolate or spoon chocolate over the top to coat. Place on a parchment-lined sheet. If adding flaky salt, sprinkle a pinch on each while the chocolate is still wet.

Set and store: Freeze the coated bars for 20–30 minutes until the shell is firm. Transfer to an airtight container for long-term storage.