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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.
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! 🙂
Hi there, Australian here.
Good recipe hey, but you’ve got to get the description right. They are biscuits(cookies in the US) not candy bars!!!
It’s an Aussie staple, you’ll see them in the cupboard right next to the vegemite!
Another thing I must add to my list! These look so good, the picture with the cookie ready to get dunked…ahhhh!
YES! So happy you are going to try them!! Hope you love them!!
I spent 2 years in Australia, and yes, it is a big thing over there!
I lost the count of packets of Tim Tams I’ve eaten… they’re just super addictive! You seriously can’t have just one…
And they have pretty awesome different flavours (salted caramel filled, peanut butter, white chocolate, or my simple favourite : double coat!)
I just moved to the UK now, and will definitely try to make them myself, thanks for the recipe!
But has anyone told you about the Tim Tam Slam??? Bite off two corners of the cookie – should be two that are catty-corner from each other. Dip one corner in a hot cup of tea. Suck on the other one – instant gooey chocolately tea-filled straw.
our friend , the recipe is great !
Thank you for sharing
Thanks!
Made Tim tams yesterday–And were a super hit with family, they are delicious and today morning I wake up to see all polished off!!!
Thanks so much Tieghan for sharing..
We have Tim Tams here in NZ but I think these will be soooooo much better because I can make them with my own chocolate and maybe add some coffee powder to the filling. Yum!
My husband lived in Australia for a short period and LOVES these! 🙂
I want to make them but am struggling to find malted milk powder in any of my grocery stores. Would vanilla milk powder work? Or plain milk powder? What do you suggest?
HI Olivia!!
Can you order it from Amazon? Here is the link:
I can, but I don’t think the link got sent :/
How adorable do these look? I’d eat them all!!!!!!
These are gorgeous! I will try it. Thank you .
I love that you made Tim Tams! I spent a summer in Australia during college and fell in love with them. You have to try a Tim Tam slam… the best! 🙂
Aren’t these the greatest!?! So happy to finally be able to have Tim Tams in my life (and not have to travel all the way to Australia to get them).
Being Australian I can say these look far better than the original tim tams! You are an inspiration Tieghan! x
Yes yes yes!! Tim tams are a pretty common biscuit here in NZ as well – anytime we would have a shared lunch or something at school there would be multiple packets of different flavoured tim-tams hanging around – the caramel chocolate or the dark chocolate ones were always my favourite! I bet Sarah’s recipe is about 100000x better than those store-bought ones though – homemade biscuits nearly always are and you can make them taste so much more chocolatey (and I can tell you for sure that your version in these photos looks waaay better than the packaged ones!). Definitely trying <3
Tim Tams are NOT a candy bar. They are a biscuit or as Americans would say, cookie. Just an fyi.
Hi, I am sorry for my mistake. Thank you for making me aware of it. Tieghan