[Updated 27/03/2023] If you've spotted a Cadbury Double Decker bus lately, lucky you. If you've actually hopped onto one then super lucky you! The Cadbury Double Decker bus whizzing about London and across the country is one big joy ride - think big grown up ball pit and obstacle course on the lower deck, and a plush, airy lounge with THREE, not one, not two, but THREE Cadbury Double Decker inspired canapes served, and sliding out on a giant slide back to reality. Definitely the most fun bus I have ever been on.

The Cadbury #doubledecker double decker bus was literally the most fun bus I have ever been on. Thanks for such a great day @cadburyuk - was an absolute pleasure rolling around in the big kid ball pit, obstacle course and to see my recipes be demolished on the top deck!

A photo posted by Reshmi Bennett (@angesdesucre) on Sep 22, 2016 at 9:13am PDT

If you missed out, don't worry! I've got the canape recipes here that you can recreate at home easy peasy without having your Great British Bake Off episode interrupted. The recipes highlight the various delicious components that make up the legendary chocolate bar - soft squishy nougat, crisp cereal crunch and delicious chocolate of course.

Cadbury Double Decker "FreakShake" Cupcake

A "freakshake" inspired mini cupcake. It's mini in size but packs in a flavoursome punch with a light chocolate sponge, whipped salted caramel nougat frosting, glazed in chocolate and a salted caramel swirl with Double Decker pieces and a cheeky choccie straw.

Ingredients

Canape Cakes

125g butter, softened

200g sugar

2 eggs

125 plain flour

40g cocoa powder

10g baking powder

0.25 tsp baking soda

0.25 tsp salt

2 tsp vanilla extract

50ml buttermilk

Nougat Frosting

1 Marshmallow fluff jar

100g white chocolate

100g cream

25g sugar

pinch of salt

Chocolate Glaze:50g milk chocolate

35g butter, cold, cubed

Additional

Choc finger/café curls

1 Double Decker, chopped

Method

1. Preheat oven to 170 degrees C (150 degrees fan). Line a mini muffin/cupcake tin with canape/mini muffin paper cups
2. For the mini canape cakes, cream the butter and sugar in a stand mixer on high speed till light and fluffy. Add in the eggs and vanilla and mix till combined. Tip in all the dry ingredients and beat on medium speed, scraping the sides down to mix well and until just coming together. Pour in the buttermilk and mix till you have a smooth batter. Do not overmix
3. Place a teaspoon of the batter into each cup in the prepared tin. Bake for 15 minutes. Leave to cool in tin for 5 minutes before removing from tray on a wire rack.
4. For the frosting, place the sugar in a shallow saucepan and caramelise over low-medium heat till amber. Simultaneously, place the cream and salt in a saucepan and bring to simmer over medium heat. Pour the hot cream into the caramel and stir to combine over low heat (be careful as it can bubble up). Set aside in a bowl to cool.
5. Fold 2/3 of the caramel sauce into the marshmallow fluff.
6. Prepare a piping bag with a 1cm round nozzle and fill with the nougat frosting. Pipe small dollops on each cooled canape cake. Place in the fridge to set
7. For the chocolate glaze, melt the chocolate over a double boiler (or microwave in 10sec short bursts) and stir in the cubed butter pieces and keep stirring till well combined and glossy
8. Dip each frosted canape cake into the glaze and set aside.
9. Fill a piping bag with the remaining salted caramel sauce and snip off a bit from the tip to create a small piping hole. Swirl the sauce over each canape cake.
10. Decorate with chopped Double Decker pieces and a chocolate covered biscuit/café curl for the “straw”

Cadbury Double Decker Avocado Rocky Road

A fudgey avocado brownie topped with chocolate-avocado frosting, Double Decker shards, rice krispies and freeze-dried raspberries. You won't believe it's got TWO whole avocados in it - tasty and wholesome surely is a winning combo right?

Ingredients 

Brownie

110g dark chocolate, chopped

2 eggs, lightly beaten

60g caster sugar

10g cocoa powder, unsweetened

25g ground almonds

1 tsp vanilla extract

1 avocado, mashed well

Cocoa-avocado Frosting

1 avocado

100g cocoa powder, unsweetened

150g honey

150g maple syrup pinch of salt

Double Decker Shards

2 Double Deckers

Additional

Freeze-dried raspberry

10g rice krispies

Method

1. Preheat oven to 180 degrees C (160 degrees fan). Grease the baking tin well with cooking spray
2. Melt the chocolate over a double boiler with two inches level of simmering water (the bottom of the bowl must not touch the water). You may use a microwave to melt the chocolate in 10 second bursts and stirring in between till melted. Set aside.
3. Place sugar and eggs in the stand mixer bowl and whisk on medium speed till light and fluffy for approx. 5 minutes
4. Stir the cocoa, almonds, vanilla and avocado into the melted chocolate and then add the mixture to the eggs and sugar and whisk till you reach a smooth batter
5. Pour batter into the greased tin and smooth over to level. Bake for 15-20 minutes.
6. Let cool completely in the tin before releasing and cutting into 20 squares
7. Place all ingredients in a blender or food processor and blix, scraping down the sides of the bowl with a rubber spatula to combine well. Mix till smooth and glossy
8. Chop the Double Deckers and melt over a double boiler, stirring well. Line a baking tray with parchment paper and transfer the melted Double Decker mix into the middle. Place another parchment paper over the mix and flatten with a rolling pin to 1-2mm thickness. Place in fridge to set.
9. Prepare a piping bag with a small closed star tip and fill it with the frosting. Pipe the frosting along the edges of each brownie square with even pressure and flood into the middle.
10. Break off shards from the set Double Decker brittle and place a few atop each brownie. Sprinkle over raspberry powder and crushed rice krispies.

Cadbury Double Decker Emoji Cookie Sandwich

These cute-as-a-button cookie sandwiches will please grown ups and kiddies alike. To dunk or not to dunk?

Ingredients

Cookies

40g butter, softened

1 egg white, room temp 1/2tbsp skim milk

2tsp vanilla extract 100g light brown sugar 120g plain flour

3/4tsp baking powder 3/4tsp corn flour

pinch of salt

20g chocolate chips

Double Decker Nougat Frosting:

½ jar marshmallow fluff

½ Double Decker, finely chopped

Method

1. Preheat oven to 180 degrees C (160 degrees fan). Line 2 baking trays with parchment paper.
2. For the cookies, whip the butter and egg white together in a stand mixer on medium-high speed for approx. 3 minutes, till light and fluffy. Add in the vanilla and milk and stir.
3. Stir in the brown sugar and mix till combined. Add in the flour, baking powder, corn starch and salt and stir till just combined. Cover the dough with cling film and let chill in the fridge for at least 30 minutes
4. Shape a teaspoon of dough into a ball (approx. 30 balls of 10g each) and place on baking sheets with two inch gaps between each. Press a few chocolate chips over each ball and flatten slightly. Bake for 7-8 minutes till golden and crisp around the edges and still light in the middle. Leave to cool completely.
5. For the frosting, stir the Double Decker pieces into the marshmallow fluff.
6. Prepare a piping bag with a 1cm round nozzle and fill with the frosting. Pipe a small dollop on the flat side of half of the cookies and sandwich with the other cookies

Ready, get set, and bake up a Double Decker storm in the kitchen.