Homemade Double Decker bar

(13 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Double decker
Double decker
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

    Plus cooling time
  • Skill level: Easy peasy

  • Costs: Mid-price

These clever Double Decker bars by Lisa from United Cakedom are the perfect project for the weekend. With homemade nougat, crunchy Rice Krispies and a smooth chocolate coating, they’re really moreish and delicious. Once you’ve made homemade nougat you’ll wonder why you never tried before - it’s so delicious! Why not get the kids to help with melting the chocolate and stirring up the Rice Krispies too?


For the filling:
  • 450g milk chocolate, broken up
  • 150g Rice Krispies
For the nougat:
  • 560g granulated sugar
  • 75ml of water
  • 500g glucose syrup
  • 2 egg whites, at room temperature
  • 1 tsp of honey
  • ½ tsp of vanilla
To finish:
  • 350g milk chocolate

You will also need:

  • Sugar thermometer
  • Stand or hand mixture

To make them look even more like the chocolate bars you could cut into bars and coat the entire bar in chocolate so that it covers all sides.


  1. Line a 3lb loaf tin, or similar, with greaseproof paper.
  2. Melt 450g of milk chocolate using your preferred method, let it cool slightly before mixing with the Rice Krispies. Once completely coated, fill each tin about half way with the chocolate coated cereal. Set in the fridge.
  3. In a large saucepan, dissolve the sugar in the water and glucose syrup, over a medium-high heat. Stir continuously with a wooden spoon. Every now and then brush down the sides of the pan with a pastry brush dipped in warm water to keep it sticking to the sides.
  4. Once the ingredients have dissolved, put the sugar thermometer into the saucepan and put the heat on high until the mixture boils. Bring it back down a little to medium/high, do not stir it or cover it.
  5. When it reaches 120°C/248°F place the egg whites in a very clean and dry bowl of a stand mixer and whisk the egg whites until firm peaks form.
  6. When the sugar mixture reaches 150°C/302°F immediately remove the pan from the heat, wear oven gloves and be careful. With the stand mixer on a medium speed, pour the sugar syrup into the egg whites in a steady stream; don’t allow it to pour down the side of the bowl or on the whisk. Once it’s completely incorporated, beat for another 3 minutes or until thick and glossy. Take out the loaf tins from the fridge while it's beating.
  7. Working quickly, stir in the honey and vanilla with a wooden spoon. Then pour on top of the cold set chocolate cereal base. You shouldn’t have to smooth it, but if you do use the back of a spoon dipped in hot water. It will melt the chocolate base a little, but once it’s in the tin put it back in the fridge for at least an hour.
  8. Melt the remaining 350g of milk chocolate using your preferred method, spread over the top of your ‘loaf’. Once it’s set use a sharp knife to cut into bars. You could dip the knife into hot water to try to make it easier, but it will just melt the chocolate. Enjoy!

By United Cakedom

Your rating

Average rating

  • 3
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter