Add the peanut butter and stir until completely combined and creamy. Microwave 30 seconds longer, if necessary. Pour the mixture into a parchment-lined 8x8 baking dish. Allow to sit for an hour and a half, until it has completely cooled. Remove from pan and cut into 2x1-inch pieces using a sharp knife. Wipe excess crumbs off of the candy pieces.
In a medium bowl, melt the chocolate in the microwave for 1 minute, followed by 30-second bursts until it is smooth and creamy when stirred. Stab the bottoms of the candy pieces with a small fork. I found that corn-on-the-cob skewers worked great for this.
Dip candies into the melted chocolate to coat completely. Carefully set on a wax-paper-lined baking sheet and allow to cool. Once I had all of my candy bars made, I placed the entire baking sheet in the refrigerator for about 30 minutes so they could set.