In a small bowl mix the peanut butter with the butter until it is light and fluffy. 

Add in the powdered sugar and vanilla. Mix until combined. 

In another bowl, melt your candy melts one color at a time,  in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. 

Take your mold and fill each cavity with the melted candy melt. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can sit for about 10 - 12 minutes or 5 minutes in the refrigerator. 

Meanwhile, place your peanut butter mixture into a piping bag, so you can fill the candy cavities easily. 

Once the candy melt has been set, add the peanut butter filling into each mold filling them 2/3 full with a piping bag. Do not overfill. 

Seal with another layer of candy melt and scrape the mold to remove the excess candy on top.

Place in the refrigerator for 10 - 15 minutes until completely set and remove from the mold. 

Repeat steps 3 - 8 for the rest of the chocolate and each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.

Once you have done this with all of the colors you are ready to enjoy.