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Loading...Tim Tam Slice is a beloved Australian no-bake treat that transforms the country's iconic chocolate-covered biscuits into a rich, chewy fridge slice. Crushed Tim Tams are bound with sweetened condensed milk and butter, then capped with a glossy chocolate topping for an indulgent bar that's perfect for lunchboxes, afternoon tea, or anytime a sweet craving strikes.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings16
Yield16 squares
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 26 gFat
- 15 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 37 gSugar
- 6 gProtein
- 185 mgSodium
- 270 mgPotassium
- 125 mgCalcium
- 2.5 mgIron
- 2 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the base
- 2 packets (280 g) Tim Tam biscuits, roughly crushed
- 1 cup (85 g) desiccated coconut
- 125 g unsalted butter, melted
- 1 x 395 g can sweetened condensed milk
- 1 teaspoon vanilla extract
For the chocolate topping
- 200 g milk chocolate, finely chopped
- 50 g dark chocolate (70% cocoa), chopped
- 1 tablespoon coconut oil
- 2 tablespoons thickened cream
For the garnish
- 4 extra Tim Tam biscuits, halved diagonally
- 30 g white chocolate, melted
- 2 tablespoons crushed roasted peanuts
- 1 tablespoon freeze-dried raspberries, crushed (optional)
Directions
- Line a 20 x 30 cm slice pan with baking paper, leaving overhang on the long sides to make lifting easier.
- Place the Tim Tam biscuits in a large zip-lock bag and crush with a rolling pin until you have a mix of fine crumbs and small chunks; avoid over-processing or the texture will be too dense.
- In a large bowl, combine the crushed Tim Tams, desiccated coconut, melted butter, condensed milk, and vanilla, stirring until everything is evenly coated and sticky.
- Press the mixture firmly and evenly into the prepared pan using the back of a spoon or clean hands, then refrigerate for 30 minutes to firm up.
- Melt the milk chocolate, dark chocolate, coconut oil, and cream together in a heatproof bowl set over simmering water, stirring until smooth, then pour the chocolate over the chilled base and spread evenly with a spatula.
- Arrange the halved Tim Tams on top in neat rows, pressing them gently into the chocolate so they adhere, then drizzle with the melted white chocolate and scatter over the peanuts and crushed raspberries.
- Refrigerate for at least 2 hours, or until the chocolate is completely set and the slice is firm to the touch.
- Lift the slice out of the pan using the paper overhang and cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
- Store in an airtight container in the refrigerator for up to one week.
Cook’s Notes
- Keep some bigger chunks of Tim Tam in the base for satisfying bites of chocolate cream through the slice.
- Run your knife under hot water and dry it between cuts to get perfectly clean squares without the chocolate cracking.
- Swap milk and dark chocolate for a single 250 g block of good-quality chocolate if you prefer a simpler topping.
- For an extra decadent layer, spread 2 tablespoons of thick caramel sauce over the base before pouring on the chocolate.
- The slice freezes beautifully for up to 2 months in an airtight container; thaw in the fridge before serving.
