In a large mixing bowl, combine the frosting, peanut butter, and softened butter. Stir until the mixture is completely smooth and evenly blended.

Add the graham cracker crumbs and mix until a thick, uniform dough forms.

Press the mixture firmly into a heart-shaped mold, smoothing the top. Place in the freezer for about 1 hour, or until firm.

Line a 12-inch rimmed baking sheet with parchment paper. Spread and press the mixture onto the pan in an even layer about ½ inch thick. Freeze for 1 hour, this step makes cutting and dipping much easier.

Once firm, cut heart shapes directly from the chilled slab using a cookie cutter. Gather the scraps, press them into the mold again, and freeze again until set.

Melt the chocolate according to package directions. Dip each frozen heart into the chocolate, coating completely.

While the chocolate is still wet, add sprinkles to the tops.

Place the dipped bon bons on parchment and refrigerate or freeze until the chocolate is fully set.