1️⃣ Make the Filling: Crush graham crackers and mix with peanut butter, powdered sugar, vanilla, butter, and salt until smooth. Set aside.
2️⃣ Create the Chocolate Shells:

• Melt pastel candy melts and decorate silicone molds with dots, brushstrokes, or swirls. Refrigerate to set.
• Melt chocolate candy melts and paint inside the molds to create a thick shell. Refrigerate until firm.
  3️⃣ Fill & Seal: Spoon peanut butter mixture into each cavity, leaving space at the top. Cover with melted chocolate and refrigerate again until set.
  4️⃣ Unmold & Enjoy! Gently pop out the eggs and store in an airtight container for up to 2 weeks.