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Melt the green candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.

Pour a thin layer of the melted green candy into the bottom of four silicone bar molds, just enough to cover the bottom.

Place three gummy worms into the green candy layer in each mold, arranging them lengthwise.

Pour more melted green candy over the gummy worms to fully cover them and fill the mold about halfway. Gently tap the molds to release any air bubbles.

Place the molds into the freezer for 10 to 15 minutes to allow the green core to set completely.

While the green cores are freezing, melt the milk chocolate chips in a separate microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.

Add the puffed rice cereal to the melted milk chocolate and mix thoroughly with a spatula until the cereal is fully coated.
Remove the hardened green candy cores from the freezer and carefully unmold them. Set aside.
Press a layer of the chocolate-cereal mixture into the bottom of the empty silicone bar molds, filling them about one-third of the way.
Place one of the unmolded green candy cores on top of the chocolate-cereal layer in each mold.
Cover the green candy core completely with more of the chocolate-cereal mixture, pressing it down gently to form the outer shell of the bar and fill the mold.

Return the molds to the freezer for 15 to 20 minutes to allow the chocolate shell to harden completely.

Once firm, remove the finished Reptar Bars from the freezer and carefully unmold them.

The bars are ready to be enjoyed, revealing a green, gummy-filled center when broken open.


Melt the green candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.

Pour a thin layer of the melted green candy into the bottom of four silicone bar molds, just enough to cover the bottom.

Place three gummy worms into the green candy layer in each mold, arranging them lengthwise.

Pour more melted green candy over the gummy worms to fully cover them and fill the mold about halfway. Gently tap the molds to release any air bubbles.

Place the molds into the freezer for 10 to 15 minutes to allow the green core to set completely.

While the green cores are freezing, melt the milk chocolate chips in a separate microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.

Add the puffed rice cereal to the melted milk chocolate and mix thoroughly with a spatula until the cereal is fully coated.
Remove the hardened green candy cores from the freezer and carefully unmold them. Set aside.
Press a layer of the chocolate-cereal mixture into the bottom of the empty silicone bar molds, filling them about one-third of the way.
Place one of the unmolded green candy cores on top of the chocolate-cereal layer in each mold.
Cover the green candy core completely with more of the chocolate-cereal mixture, pressing it down gently to form the outer shell of the bar and fill the mold.

Return the molds to the freezer for 15 to 20 minutes to allow the chocolate shell to harden completely.

Once firm, remove the finished Reptar Bars from the freezer and carefully unmold them.

The bars are ready to be enjoyed, revealing a green, gummy-filled center when broken open.
