On a clean surface, press dough into a rectangle. My rectangle was about 6-7 inches long, 4 inches in width, and 1 cm thick (but feel free to adjust size to preference)
Slice rectangle into 6 bars.
Wrap/bag bars individually and place in refrigerator for an hour to firm up. Keep stored in refrigerator or freezer. (I really enjoy them frozen and slightly thawed!)
Recipe Notes
*It is best if the peanut butter is runny for this recipe. If yours is not naturally runny, melt it.