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Gently break the matzo sheets into 4 long pieces, then split each of those pieces in half cross-wise. Arrange similar sizes of rectangles into stacks of three.
Heat the peanut butter for a few seconds so that it is spreadable but not runny. Have a 3-stack of matzo rectangles ready. Using a knife or off-set spatula, smooth a layer of peanut butter on one cracker, add another cracker, another layer of peanut butter, and top with the third cracker. Place the stack on a parchment-lined sheet pan and continue with the remaining crackers.
In the bowl of a double boiler (or in the microwave on medium power), melt the chocolate until smooth and glossy. Use a pastry brush or off-set spatula to smooth a thin layer of chocolate over the top and around the sides of the stacks. If desired, draw a waffle pattern across the top of the bars using a toothpick.
Chill the bars until the chocolate has hardened, at least 30 minutes. Keep refrigerated until ready to serve.