Dulce de leche and raspberry-filled Toblerone with berry sauce

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  • 3 packs of Oreo cookies
  • 7 oz walnuts
  • 3 eggs
  • 5 oz butter
  • ¾ cup powdered dark chocolate
  • ¾ cup powdered sugar
  • 7 oz condensed milk caramel (dulce de leche)
  • 5 oz fresh raspberries

Berry sauce:

  • 1 ½ cup berries (fresh or frozen)
  • 1/3 cup water
  • 3 tbsp sugar


Cover a baking pan with plastic wrap.

Beat the whole eggs and add the melted butter, powdered sugar, and powdered chocolate. Mix with a spoon until smooth. Add the walnuts and cookies, already ground, and mix until obtaining a soft dough.

Put the cookie mixture on the bottom and sides of the mold, leaving the center hollow. Add a generous layer of raspberries, then dulce de leche, and raspberries again (big amounts).

Freeze for 10 minutes, then fill with the remaining cookie mixture. Cover with plastic wrap and put it back in the freezer for 4 hours. Remove from the mold.

For the sauce, bring the berries and water to a boil. Once it boils, add the sugar and allow to cool for 2 minutes. Turn off the heat and set aside.

To assemble, pour the berry sauce over the Toblerone and decorate with fresh fruits (optional).