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homemade double decker bars

Homemade Double Decker Bars

Aimee Field
Crispie chocolatey base, chewy nougat filling and creamy milk chocolate top. These no-bake homemade double decker bars, taste even better than the real thing!
5 from 1 vote
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Course Traybake
Cuisine British
Servings 16 Squares

Ingredients
  

Chocolate Crispie Base

  • 100 g rice crispies
  • 75 g unsalted butter
  • 50 g golden syrup
  • 150 g milk chocolate

'Cheats' Nougat

  • 175 g mini marshmallows
  • 50 g unsalted butter
  • 175 g caster sugar
  • 75 ml evaporated milk
  • 1 tsp vanilla extract

Chocolate Topping

  • 150 g milk chocolate
  • 1 tbsp neutral oil vegetable, sunflower etc.

Instructions
 

  • Firstly, line a square 8x8inch baking tin with baking paper. Then set aside.
  • For the chocolate crispie base: Place the rice crispies into a large heat-proof bowl and set aside. Then finely chop the chocolate and set aside.  Place the butter and golden syrup together into a heat-proof bowl and melt over a bain-marie. Once fully melted, add the chopped chocolate and stir until melted and well combined. Then take off the heat, and pour over the rice crispies, stirring together until well combined. Pour the mixture into the prepared tin and press down evenly with the back of a spoon or your hand. Then place into the freezer to set for 20 minutes.
  • For the 'cheats' nougat: Place the mini marshmallows into a large heatproof bowl and set aside. Then place the butter, sugar and evaporated milk into a medium saucepan on a low heat. Stir with a silicone spatula or wooden spoon, until the sugar has dissolved. Then when the mixture begins to bubble at the edges, cook for 7mins stirring continuously. It will get thicker as time goes on, and should end a pale caramel colour.
  • Remove from the heat and stir in the vanilla until combined. Then, working quickly, pour the hot mixture over the marshmallows and stir together until well combined and the marshmallows have melted. Then quickly pour onto the set chocolate crispie base and level out. If the mixture has cooled too much and is hard to work with, dip a spoon into boiling hot water and use that to smooth out the nougat. Then place into the freezer to set for 20 minutes. 
  • For the chocolate topping: Place the chocolate and oil together into a heat-proof bowl and melt over a bain-marie. Then pour evenly over the chilled nougat base, levelling out. Then place back into the freezer to set for 20 minutes. Then slice into 16 squares and serve.

Notes

Double Decker Bars can be kept at room temperature, or in the fridge for best results, for 4-5 days. 
Double Decker bars can be made in advance and kept in the fridge overnight before slicing and serving. 
Keyword double decker, milk chocolate, nougat, rice krispie