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Place your candy molds onto baking sheets or large platters so they have a sturdy place to set. Set aside.
Melt both kinds of chopped chocolate with your preferred method. I prefer to use a medium size saucepan over medium heat to control the melting process better, but you can also use the microwave or a double boiler.
Stir the chocolate until it is mostly smooth, then add the peanut butter. Continue stirring vigorously until the mixture is silky smooth.
Pour the mixture into candy squeeze bottles and fill the wells of your candy molds. This mixture made about 80-1" candies and 15-2" candies.
Once all of the wells in the mold are filled, tap the tray a few times to release any air bubbles, then transfer the trays to the refrigerator or freezer to set up. This will take anywhere from 2-4 hours depending on the size of your candies.
Once the meltaways are fully set and hardened, pop them out of the molds. They can be stored at room temperature or in the refrigerator.