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!