Triple Decker

While sharing a Double Decker with my son the other day I mentioned to him that we could do better, we could make a Triple Decker. So we did, this is the recipe. Just make the nougat first and then layer on the caramel before topping it off with rice krispy cake. It takes ages to make (so you’ll be making most of it yourself) but the end result is great.


  • 100g whole blanched almonds
  • 100g peeled pistachios
  • 100g peeled hazelnuts
  • 2 sheets edible rice paper
  • icing sugar for dusting
  • 150g clear honey (use a floral-flavoured honey for extra flavour)
  • 300g white caster sugar
  • 100g liquid glucose
  • 2 medium egg whites
  • 1 tsp vanilla extract

Heat oven to 160C. Scatter the nuts over a baking tray and toast in the oven for 10 mins. Cut two pieces of rice paper to fit a 20 x 20cm square tin. Line the tin with one sheet of rice paper, brush the sides of the tin with oil, then dust the tin with icing sugar.

Add the egg whites to a food processor bowl and whisk on a low speed. Put the honey into a saucepan and heat until it reaches 121C then immediately pour the honey over the egg whites and set the speed to medium. While the egg whites and honey are still whisking, in a fresh saucepan add the sugar, glucose and 100ml of water. Heat until the syrup mixture reaches 145C. Pour the hot syrup in a slow, steady stream into the beating egg white mixture. Continue beating for about 10 mins until you have a thick, glossy, firm meringue. It’s hard to over-whisk at this stage but easy to under-whisk, so keep going until the meringue looks like sticky chewing gum.

Stir in the nuts, vanilla extract and a pinch of salt. Scrape the mixture into the lined tin, then smooth over to spread the mixture out evenly. Top with the remaining sheet of rice paper and press down. Leave the nougat to set for at least 2 hrs or overnight.


  • 100g butter or margarine
  • 100g light muscovado sugar
  • 397g can condensed milk

Place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan.

Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly.

Rice Krispy Cake

  • 100g milk chocolate, broken up
  • 50g dark chocolate, broken up
  • 100g butter
  • 4 tbsp golden syrup
  • 100g rice pops (we used Rice Krispies)

Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the rice krispies, coating them gently with the chocolate until they are all completely covered.