If using a flimsy silicone mold, place mold onto a stiff baking sheet (for ease of transferring to and from refrigerator).
In a small microwave safe bowl, heat melting wafers in 30 second increments, stirring every 30 seconds, until wafers are melted and smooth.
Add a spoonful of melted chocolate to each frog mold. Or, use a pastry bag/plastic baggie to pipe the chocolate into the mold. If needed, add a second coat to the sides of your mold, filling in any holes or thin areas. Transfer to refrigerator for 10 minutes to harden.
Meanwhile, add peanut butter and confectioner's sugar to a bowl. Stir until combined - mixture will be thick, like a dough. Add more sugar as desired for a sweeter filling.
Remove mold from refrigerator. Distribute peanut butter filling evenly between your frogs, gently patting down into an even layer. Leave about ⅛" of space at the top of your mold to fill in with chocolate.
Top each frog with remaining chocolate (reheat as needed in the microwave if chocolate has solidified) and spread into an even layer. Return tray to the refrigerator and allow to chill for 20 minutes.
Remove frogs from molds. Store in a sealed container at room temperature.
Melting wafers cannot be substituted with chocolate chips - melting wafers are tempered chocolate and ideal for melting and making candies. They harden into a shiny, candy texture and are ideal for using in candy molds.
Ingredients listed will fill frog mold with individual dimensions of 2-13/16" x 1-⅞" x 1-13/16" for each frog. Measurements will vary based on size and shape of mold used.
Candies will keep for 2-3 weeks in a sealed container at room temperature.
Peanut butter can be substituted with other nut or seed butters, like almond butter.