DIY Reptar Bars That’ll Turn Your Tongue GREEN | Rugrats Inspired Recipes

What’s Up, Hungry People

I hope you have your big-kid pants on today, Hungry People. If you grew up in the 90s, you assuredly were at one point plopped down in front of the TV to watch an episode or two of Rugrats. I know I certainly have fond memories of the show.

Created by Arlene Klasky, Gábor Csupó, and Paul Germain, Rugrats first aired on Nickelodeon in 1991 and quickly became a cornerstone of ’90s kids’ TV. The series followed the adventures of a group of babies – Tommy Pickles, Chuckie Finster, Phil and Lil DeVille, and the occasionally diabolical Angelica Pickles – as they explored the world around them from their curious, pint-sized perspectives. Rugrats was known for its clever blend of kid-friendly humor and subtle adult jokes (I didn’t understand the Dr. Lipschitz bit until I was nearly an adult), making it a hit with audiences of all ages. It ran for over a decade, spawning movies, spin-offs, and an endless stream of merch (lookin’ at you specifically, Reptar Bars), cementing its place as one of Nickelodeon’s most iconic shows.

The History of Reptar Bars

In the Rugrats universe, Reptar was a giant, Godzilla-like creature that the kids were absolutely obsessed with. He was their hero, a larger-than-life figure who roared and stomped his way into their imaginations. Naturally, the show created a fictional snack in his honor: the Reptar Bar.

Reptar Bars made their debut in the 1997 Rugrats Halloween episode, where Angelica introduced them as candy bars that not only tasted great but also turned your tongue green. As if kids needed more convincing to try them, right?

The bars became an instant hit within the show’s universe, representing the kind of over-the-top, quirky snack every ’90s kid dreamed about finding in their Halloween haul. From that moment, the Reptar Bar became a cult classic.

Although it was just a fictional treat on the show, fans’ enthusiasm for Reptar Bars was so strong that, years later, real versions were created and sold at stores like FYE (and good luck ever getting your hands on one for real!). These limited-edition candies had the same promise: a chocolate bar with a green filling that would turn your tongue green, bringing a piece of Rugrats nostalgia to life.

Even today, Reptar Bars are a fun throwback to the days when Saturday mornings were for cartoons, sugary cereal, and not much else. They’ve kept that retro, nostalgic charm, reminding fans that some things – like a green-tongue-inducing candy – never go out of style.

DIY Reptar Bars

Because I didn’t feel like spending the $150 on the Reptar Bar molds that were available on Ebay at the time of writing this, I decided the better route instead was to spend $200 on craft suppies so I could make the molds myself!

Crafting Supplies:

• Polymer clay: Enough to create the base and details for your mold
• Pencil: To trace your Reptar design
• Polycarbonate sheeting: For building a mold box
• Two-part silicone rubber: To create the mold (this is the important stuff)

Crafting the Clay and Silicone Molds for Chocolate

First things first, I had to find a Reptar image for inspiration. After some internet digging, I landed on a photo that was probably from a balloon or pillow that I found on Amazon.

I used this as my reference because I needed the details to be just right. I mean, if you’re gonna make a Reptar Bar, it has to actually look like Reptar, not just some vague chocolate blob.

I started by rolling out some polymer clay, making it all smooth and ready to become the base for our design. Then, I took my pencil and traced the outline of the Reptar Bar from the reference image onto the clay. This way, I wasn’t just freehanding it and risking ending up with something that looks like a sad, melted dinosaur.

Once I had the basic shape, I moved on to the fun part: adding those 3D details. I sculpted tiny bits of clay for Reptar’s eyes, mouth, and, of course, those sharp little dino teeth. This took a realllllly long time but was totally worth it to get the details just right.

With the design complete, I popped my clay creation into the oven to harden. Pro tip: let it cool completely before touching it. It’ll need a little cooling time to finish hardening up. After it was nice and solid, it was time to make the silicone mold.

Now, for the mold box, I grabbed some polycarbonate sheeting that was left over from a greenhouse build (because apparently, I hoard random craft supplies). You can use whatever you’ve got, as long as it’s sturdy enough to hold its shape and be sealed properly to keep the silicone rubber in place.

I placed the clay Reptar inside the box and mixed up some two-part silicone rubber, which I poured right over the clay. The goal here is to make sure every little nook and cranny gets covered because we want all those cute dino details to show up in the final chocolate version.

Then, it was time to wait. The silicone takes about 24 hours to cure, which gave me plenty of time to brainstorm my next unnecessary but totally awesome craft project.

After the long wait, the moment of truth arrived: demolding. Carefully, I peeled back the silicone, and there it was – my very own Reptar Bar mold!

Of course, there was some cleanup to do. I trimmed off any rough edges and smoothed out bubbles, making sure the final chocolate bars wouldn’t look like they’d been through a rough day. With the mold ready, it was time to get down to the real business: making the actual, edible Reptar Bars.

Here’s What You Need for Reptar Bar Ingredients:

• Chocolate wafers: About 2 cups, for melting (dark or milk chocolate – your call!)
• Dulce de leche: 1 cup, because it’s thicker than regular caramel, it will stick to your tongue longer, making it greener!
• Crushed peanuts: Optional, but adds a nice crunch
• Mint green food dye: An ungodly amount, for that iconic green filling
• Double boiler: For tempering chocolate
• Piping bag: For filling the bars (a Ziploc bag with the corner snipped off works too)

Melt and Temper the Chocolate

First things first, we need to melt some chocolate wafers. Grab a double boiler (or set up a heat-safe bowl over a pot of simmering water) and start melting about 2 cups of chocolate. The goal is to get it to about 120°F so it’s nice and smooth.

Once it’s all melted and looking like a chocolatey dream, remove it from the heat. We’re gonna temper the chocolate, which basically means cooling it down so it sets nicely and has that beautiful, glossy finish. Add in a handful of extra chocolate wafers and stir them around to bring the temperature down to about 85-95°F. You want it to be smooth, shiny, and easy to pour – no weird clumps allowed.

Fill the Mold

With your chocolate all tempered and ready, grab your Reptar mold. Pour the chocolate in, making sure to spread it into every little detail. Use a spatula or spoon to coax the chocolate into all those nooks and crannies, because we want every little Reptar feature to show up. I tapped on the sides, pounded on the table and gently shook the molds until all the bubbles came to the surface.

Then, flip the mold over and let the extra chocolate drip out. This will leave you with a nice, even shell. Clean up the edges with a spatula and pop the mold into the fridge so the shell can harden up while we make the filling.

Prepare the Gooey Green Filling

Here’s where things get deliciously messy. Take 1 cup of dulce de leche and warm it up in the microwave in 30-second bursts until it’s smooth and spreadable. This stuff is already thick and creamy, so we’re off to a good start. Next, add about 1/2 cup of crushed peanuts for a little crunch (optional but recommended if you want to get a nice texture to the candy bar).

Now, for the fun part: food dye. We’re going for that bright, minty, radioactive green, so don’t be shy with the food coloring. Mix in enough to make it look like it could glow in the dark. Once you’ve got your green filling ready, let it cool down to room temperature. Filling warm? It’ll melt the chocolate shell, and then we’re in a whole mess of trouble.

Fill the Chocolate Shells

With your filling at the perfect temperature, transfer it to a piping bag. (No piping bag? A Ziploc bag with the corner snipped off works just fine.) Pipe the green goo into each chocolate shell, making sure to spread it out evenly. Leave a little bit of space at the top, though – we still need to seal these bad boys up with more chocolate.

Seal and Chill

Time to close things up! Pour another layer of tempered chocolate over the green filling, making sure to cover it completely. Use a spatula to smooth it out and tidy up the edges. Give the mold a few taps on the counter to get rid of any air bubbles, then pop it back in the fridge for one last round of chilling.

Unmold and Reveal

The big moment has arrived. Once everything is set and hardened, carefully peel away the silicone mold and reveal your creation. I recommend placing the mold on a suface and peeling it away from the chocolate, rather than trying to remove the chocolate from the mold.

Go slow – you don’t want to crack that masterpiece after all the hard work. If you did it right, you’ll have a shiny, detailed Reptar Bar that looks like it came straight out of the Rugrats universe.

“They’ll Turn Your Tongue Green!”

And now, the best part: taking a bite and seeing your tongue turn green. That’s right, just like Angelica said it would!!

Additional Tips for Making Reptar Bars

• Tempering Chocolate Troubleshooting: If your chocolate ends up dull or streaky instead of shiny, it probably wasn’t tempered correctly. Make sure to cool it down slowly by adding extra wafers and stirring continuously. If the chocolate starts to get clumpy, try re-melting it gently and tempering it again – don’t panic, it’s fixable!
• Preventing Air Bubbles: To avoid air pockets in your chocolate shell, give the filled mold a few gentle taps on the counter. This helps release any trapped air and makes sure your Reptar Bar has a smooth, flawless surface. Don’t skip this step, especially if you want those tiny details to show up nicely!
• Getting the Perfect Green Filling: Be generous with the food dye. If the color looks too light, add more until it’s a vibrant, almost cartoonish green. Just make sure the dulce de leche is smooth before you add the color – any clumps can make it hard to mix evenly.
• Handling Warm Chocolate: Chocolate can start to melt pretty fast if your kitchen is warm or if your hands are on the mold for too long. Work quickly when filling and sealing the bars, and if things start to get messy, pop the chocolate back in the fridge to harden up before continuing.
• Cleaning the Mold for Next Time: After you’re done, wash the mold gently with warm, soapy water. Silicone molds can be pretty delicate, so avoid scrubbing too hard. Dry it thoroughly before storing to prevent any weird smells or residue the next time you use it.

Common Questions About Making Reptar Bars

• How do I know if my chocolate is properly tempered? If the chocolate sets with a nice, glossy finish and has a solid snap when you break it, you did it right! Improperly tempered chocolate will look dull, have streaks, or be soft to the touch even after it sets.
• Can I use regular chocolate bars instead of chocolate wafers? You can, but it might be harder to temper correctly. Chocolate wafers are formulated to melt smoothly and are easier to work with for projects like this. If you do use regular bars, make sure to chop them up finely before melting.
• Why is my filling leaking out of the chocolate shell? This usually happens if the filling was too warm when it was added or if the chocolate shell is too thin. Make sure the green filling is room temperature, and don’t skimp on that initial chocolate layer when making the shell. It needs to be thick enough to hold everything in.
• Can I use a different filling instead of dulce de leche? Absolutely! Peanut butter, Nutella, caramel, or even a mint cream filling would all work great. Just make sure it’s thick enough so it doesn’t run everywhere when you cut into the bar.
• Do I have to use a double boiler? Technically, no, but using a double boiler gives you better control over the temperature, which is key for tempering. If you’re melting chocolate in the microwave, do it in short, 15-30 second bursts, and stir well after each one to avoid overheating and burning the chocolate.

Watch It On TikTok

@fictionalfeastfelicia Replying to @themillers_258 listen up babies, it's time to make Reptar Bars! it's chocolate and nuts and green stuff! I made my own Reptar bar mold from silicone rubber then tempered chocolate and filled it with a peanut-caramel filling that'll turn your tongue green 🦖 #fictionalfeasts #reciperequests #fictionalfeastfelicia #rugratsreptarbar #reptarbar #homemadereptarbar #chocolatemolding #foodfromtv #rugratsfood #reciperequest #fictionalfeast ♬ original sound – Kids TV Throwbacks

So, there you have it – Reptar Bars straight out of the Rugrats universe and into your hands. Making these might be a bit of a project, but it’s a whole lot of fun, and there’s nothing like biting into that crunchy, gooey, green-filled chocolate and having your tongue turn bright green. Plus, who doesn’t want to bring a bit of ‘90s nostalgia back into their life?

It’s a perfect treat for anyone who remembers those Saturday mornings glued to the TV, and now you can make them yourself whenever the craving hits. So, grab your supplies, clear some fridge space, and let’s make some more fictional feasts a reality. Now, the only question left is: what should we make next?!

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