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Have you guys ever heard of Tim Tams?
I cannot even tell you how long I have been wanting to try Tim Tams. If you’ve never heard of them, they are an Australian candy bar that consists of a chocolate buttercream filling sandwiched between two chocolate cookies and then dipped in chocolate. I know, I know, chocolate lover’s dream!! You can see why I have been dying to get my hands on some.
They are a BIG thing over in Australia, but for some reason it seems the U.S has not caught on. What?!?
Come on, it’s time to get with it already!
Thankfully, my good friend Sarah who writes the incredible blog The Sugar Hit developed a recipe for Homemade Tim Tams. This recipe is one from her new cookbook The Sugar Hit: Sweets That Pack a Punch!. If you have yet to get your hands on this cookbook, you need to do so now. It’s full of beyond gorgeous photos and even more delicious sweet treats. There’s everything from sweet breakfasts, to fruity cakes, to fried doughnuts to all things covered in chocolate. A dessert lover’s paradise!
Not to mention, it’s just an all around fun book, that’s full of color and screams SARAH with her signature touch that everyone loves. She did an amazing job and I could not be more excited to be talking about it today.
Ok and well, these Tim Tams are my new obsession.
To be totally honest, I had a really hard time deciding on just one recipe to make, I mean, they were all my kind of recipes, BUT when I came across the Tim Tams, I knew that was the one!
One, I have been wanting to try them for what feels like FOREVER now.
AND.
Two, with October here, I knew making a candy bar recipe was PERFECT. Hello homemade Tim Tams to all my tricker-treaters…oh wait. I don’t have any tricker-treater. UGH. Small mountain towns are LAME when it comes to Halloween. 🙁
Well, on the bright side, I get to eat the whole candy bowl myself. Sweet. 🙂
I followed Sarah’s recipe to a T then decided to add some toasted pumpkin seeds and peanuts to a few of my bars for a little added crunch and saltiness, I just couldn’t resist. I was kind of going for the Snicker’s bar feel, but with Tim Tams. It worked, love the peanuts and pumpkin seeds on top. Plus, adding them meant my bars got double dipped in chocolate.
YESS.
Of course I loved that!
Okay. So. The bars are kind of like an all chocolate Oreo, which in my opinion is SO much better than a regular old Oreo. Anytime I can go all chocolate, I am a happy girl. I mean dredging a dessert in chocolate? Yeah, I’m basically jumping up and down with excitement.
FYI, I love chocolate coated/dipped/covered anything. Pretzels may be my favorite, though it’s hard to go wrong with just about anything dipped in chocolate.
AND these Tim Tams are fairly simple to make. Nothing too tricky, which is always a nice bonus! Yet another reason you all need to try these candy bars.
Can you imagine how happy your tricker treaters would be if you made Tim Tams for them? I mean, you would be THAT house. The house that everyone wants to get to candy from, and then go back to before the night is over. Yes. you would be the “AWESOME” house!
Trust me, it’s a good house to be.
Homemade Tim Tams.
Servings: 14 Tim Tams
Calories Per Serving: 313 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 4 ounces unsalted butter softened, 1 stick or 115 grams
- 1/2 cup granulated sugar 115 grams/4 ounces
- 1 whole large egg
- 1/4 cup unsweetened cocoa powder 30 grams/1 ounce, Dutch
- 1 cup unbleached all-purpose flour 150 grams/5.5 ounces
- pinch of salt
Filling
- 4 ounces unsalted butter softened, 1 stick or 115 grams
- 1 cup powdered confectioners sugar 125 grams/4.5 ounces
- 1 tablespoon unsweetened cocoa powder Dutch
- 1 tablespoon malted milk powder
Coating
- 7 ounces milk chocolate chopped, 200 grams
- 1 tablespoon coconut oil
- roasted chopped peanut + toasted pumpkin seeds optional
Instructions
- Cream together the butter and sugar until pale and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in color. Add the cocoa powder and beat until smooth and no lumps appear. Add the flour and salt until fully incorporated. The dough will be very soft. Turn the dough onto a piece of parchment paper or wax paper. Top with another piece of parchment paper, and roll the dough out into a large rectangle about 1/4-inch thick. Put the dough on a baking tray and place in the freezer for 30 minutes.
- Preheat the oven to 350 degrees F. (180 degrees Celsius) and line two baking sheets with parchment paper.
- Take the dough out of the freezer and slice it into 28 small 3x6 cm (1 1/4 x 2 1/2 inch) rectangles. Separate the rectangles and spread them out on the prepared baking trays. Bake for 10 minutes, then transfer to a wire rack to cool completely.
- To make the filling, cream the butter until soft, add in the remaining ingredients and beat until well combined. Spread a heaping teaspoon of filling onto half of the cookies. Top with the remaining cookies, then place in the refrigerator to chill while you melt the chocolate for the coating.
- For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt together in the microwave on High (100%) in 30-second bursts, stirring well after each burst. Once the chocolate is mostly melted, remove and stir gently until smooth. You may also melt the chocolate on the stove over a double broiler.
- Take a chilled cookie and carefully coat it in the chocolate - I like to use a fork and then allow any excess chocolate to drip off back into the bowl. If desired, top each bar with chopped peanuts and or toasted pumpkin seeds.
- Chill in the refrigerator and then dip one more time through the melted chocolate if desired. Place back on the baking trays and chill until the chocolate is solid...then try and stop yourself from eating them all immediately!
Notes
*Reprinted with permission from [The Sugar Hit! | http://www.amazon.com/The-Sugar-Hit-Sweets-Punch/dp/1743790406], Hardie Grant 2015.
Just make sure to save yourself a bar…or okay, let’s be real a batch! 🙂
Wow! sounds so amazing! Thank you for sharing.
Hey there,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
Do you have to store these in the fridge after chilling?
Hey Sarah,
You can store in the fridge or at room temp. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these for an Australian but visiting, and turned out well except the coating, which melted too easily. I notice other copies of the same recipe (perhaps the original
cookbook version as well) indicate that the milk chocolate should be at least 60% cocoa solids; I used a Hershey’s milk chocolate, which apparently is as low as 11% . That might be common knowledge to bakers but threw me off a bit…
They aren’t candy bar they are a biscuit/cookie (we call cookies biscuits).
The best way to eat them is to bite both ends off and suck hot chocolate threw them like a straw! I hope that works with this recipe!
That sounds so amazing! Thank you so much Helen!