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Melt the chocolate melting wafers or almond bark in 30-second intervals in the microwave, stirring between each until smooth.
Spoon a small amount of melted chocolate into each cavity of your silicone molds.
Use the back of a spoon or small brush to spread it evenly along the bottom and sides. Make sure the sides are fully coated.
Place the mold in the refrigerator for about 10 minutes, or until the chocolate shell hardens.
In a medium sized bowl, mix together the peanut butter, butter, vanilla, brown sugar, powdered sugar, and salt until smooth and thick.
Gently press the peanut butter filling into each chocolate-lined cavity, leaving a little space on top for the final chocolate layer.
Use a spatula to flatten the tops.
Spoon additional melted chocolate over the filling to seal each pumpkin, smoothing the tops with a spatula.
Refrigerate for about 30 minutes, or until completely firm.
Once set, gently flex the mold to pop out each Reese's.