REPTAR BARS RECIPES

Steps:

• Melt chocolate over a double boiler on medium low heat (or heatproof bowl on top of a pot of simmering water) until chocolate is smooth.
• Add chocolate to your mold. Reserve half the chocolate for the last layer of the Reptar Bar. Place mold into the freezer to set.
• Add your heavy cream and caramel candies to a microwave safe bowl. Heat in microwave at 50% power in 1 minute intervals until caramels are melted.
• Heat up your marshmallow fluff for 15 seconds. Add green food coloring until your desired green is achieved.
• Remove chocolate from freezer and add your marshmallow layer to the chocolate but leave a border around the marshmallow to ensure your marshmallow stays in place. Add your graham cracker crumbs and caramel. Place mold back in the freezer.
• If necessary, reheat your chocolate while your layers set. Remove mold from freezer and add your final layer of chocolate. Return to freezer for 15-30 minutes or until firm.
• After your Reptar Bars are firm you can either enjoy them fresh or wrap them up in foil and freeze them for up to a month!

Steps:

• In a microwave-safe bowl, melt the chocolate for 30 seconds and then stir. Repeat until the chocolate is entirely melted and smooth.
• Use a food-safe “paint” brush to add a layer of melted chocolate to the chocolate bar mold. Cover the bottom and sides of the mold, but leave the center of the mold unfilled.
• Place the covered chocolate bar mold in the freezer for 20-30 minutes to harden.
• Once the chocolate has hardened, fill the center of each mold with mint chocolate chip ice cream.
• Cover the top of each bar with melted chocolate, then return the mold to the freezer to harden and chill for 20-30 minutes.
• Once the chocolate has hardened, carefully remove each bar from the mold. Use a knife to cut away any excess chocolate from the edges.
• Keep the ice cream bars in the freezer until it’s time to serve.