“Reptar Bar, Reptar Bar, the candy bar supreme! The candy bar that turns your tongue green!!!”
Ok, no it doesn’t turn your tongue green. And technically it’s a brownie and not a candy bar. But I was so excited to surprise my family with these homemade Reptar Bar brownies while we were watching one of my all time favorite cartoons, Rugrats!
Last weekend we decided to have an all-day Saturday Morning Cartoon Marathon! We stayed in our pajamas, ate sugary cereals and binged on everything from The Flintstones to Captain Planet. But of course, no Saturday Morning Cartoon binge would be complete without a few iconic 90s Nicktoons. Our lineup included Doug, Rocko’s Modern Life, and of course Rugrats.
Because I’m me and I can’t do anything without leaning firmly into the theme, I decided we needed a special treat and these Reptar Bar Brownies are an idea I’d been toying with for while now.
In the Rugrats cartoon, Reptar is a fictional character (similar to Godzilla) who’s featured in several episodes. In the Rugrats fictional world, you’ll see Reptar in movies, merchandise, cereal, and my personal favorite Reptar on Ice. The Reptar Bar is a chocolate bar with a gooey green filling that (according to the jingle) “turns your tongue green.” While my brownies won’t turn your tongue green, they definitely deliver on the green filling (which is delicious, if I do say so myself) and rich chocolate taste.
So without further ado, I give you my Reptar Bar Brownie recipe—a decadent chocolate brownie filled with a white chocolate cream cheese center. Enjoy!
Reptar Bar Brownies
- rectangle brownie molds
- large baking sheet
- 1 cup white chocolate chips
- 1/3 cup heavy cream
- 1 tbsp unsalted butter softened
- 4 oz cream cheese
- green food color
- 1 1/2 cup dark chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 1/2 sticks unsalted butter softened
- 1 1/4 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup all purpose flour
- pinch salt
- Chocolate Frosting optional
- Preheat oven to 350°F. Generously grease the rectangle molds (I usually use butter) and set aside.
- In a medium microwave safe bowl, combine dark chocolate chips, cocoa powder, and 1 1/2 sticks of butter. Microwave on high in increments of 30 seconds, stirring in between. Continue until fully melted (careful not to overheat or you will scorch the chocolate). Let cool for about 5 minutes.
- In a large bowl, beat together sugar, eggs, and vanilla extract on medium high speed until frothy.
- With a rubber spatula, add melted chocolate to egg mixture. Fold in flour and salt until fully incorporated.
- Pour the brownie batter into prepared molds.
- Bake for 20 – 25 minutes or until firm.
- In a small pot over low heat melt together white chocolate, heavy cream, and 1 tbsp butter. Incorporate cream cheese until smooth. Stir in green food color (6-7 drops). Transfer mixture to a medium bowl and refrigerate 30 minutes – 1 hour.
- Once brownies have cooled completely, add green mixture to a pastry bag and using a fine tip, fill brownies. (I recommend filling from two entry points at an angle—see photo. Fill at the bottom, or from the top if you plan to use frosting.
- Smooth chocolate frosting over the tops of the brownies or serve as they are.