Place the vanilla candy melts in a microwave safe bowl and microwave for 30 seconds. Stir. Repeat until melted.

Spoon the melted candy into each well of the egg mold/s coating the bottom and sides completely and refrigerate for 10 minutes. Set the candy melts aside.

Add the powdered sugar, peanut butter, and two tablespoons of water or milk to a medium sized mixing bowl and mix by hand or by mixer at low speed until the mixture becomes softened and crumbly.

Remove the mold/s from the refrigerator and spoon a small amount (enough to fill the candy shell a little more than 1/2 full) of the peanut butter mixture into each mold well. Gently press the peanut butter mixture flat being careful not to break the shell.

Melt the milk chocolate chips in the microwave and spoon a tiny bit of the chocolate on top of the peanut butter, leaving enough room to add a final layer of pink vanilla candy. Refrigerate until hardened.

Re-melt the pink candy. Spoon over the peanut butter and chocolate completely covering the egg mold. Return to the refrigerator until set. Gently press each Pink Chocolate Peanut Butter Egg from each mold well. Decorate with icing and sprinkles.