I have an iron gingerbread house pan/mold.
I have made houses out of this candy b/c it holds its shape at room temperature once it's set up in the fridge.
TO do this way takes a few extra steps, mainly b/c you can only make 1/2 a house per pan, so this will need to be chilled in smaller batches.
FYI, The remaining chocolate can hold on the ledge/at room temp & even be resoftened in the microwave as needed.
Also, I do not combined the pb & chocolate until in whatever pan (or mold) you choose to use in order to preserve the stripes.