Tim Tam Slice is a quick and easy chocolate biscuit slice! This no bake slice is effortless to make as a delicious and indulgent treat.
My Macadamia Caramel Slice is simply heavenly!
Not only is this Tim Tam Slice quick and easy to make, it simply requires the press of a few buttons on the microwave and a blitz of some biscuits in the food processor!
Tim Tams are hugely popular in Australia. They come in a wide variety with a combination of milk, white and dark versions available. There is also options such as double coated Tim Tams, Red Velvet Tim Tams and Chewy Caramel.
They are seriously addictive and delightful to pair with a cup of tea or coffee.
This slice takes inspiration from the smooth silky chocolate coating of the Tim Tams and the simply irresistible crunchy bites of the malted biscuits and chocolate crème.
The ingredients needed for the recipe are shown in the photo below. They are all simple and easy to find at the local supermarket.
As you can see, the recipe calls for:
- Tim Tams - these are chocolate biscuits stuck together with a chocolate cream, coated in chocolate that are hugely popular in Australia. You can also buy a very similar cheaper version at Aldi
- sweetened condensed milk - we use this in the base of the slice to help stick the biscuits together
- butter - this is also used in the base of the slice with the sweetened condensed milk
- dark chocolate - this is for the top of the slice. You can use either milk, white or dark chocolate
- olive oil - we add a small amount of this to the chocolate so that when we cut the slice, the top doesn't crack
Here are the step by step instructions to make the recipe. You will need a food processor, large mixing bowl, slice tray, heat proof jug and flat utensil or spoon.
If you don't have a food processor, you can use a zip lock bag and spoon to break up the Tim Tams.
- Add Tim Tams to the bowl of a food processor (photo 1)
- Blitz the biscuits for 5 to 10 seconds (photo 2)
- Combine sweetened condensed milk and butter (photo 3)
- Melt in the microwave for 1 to 2 minutes (photo 4)
When blitzing the biscuits in the food processor, the goal is to ensure they are chopped up but the texture still a little chunky. Don't go so far as to blitz them into a fine crumb.
The easiest way to ensure that you don't is to use the pulse function and blitz for a couple of seconds, turn it off, allow the biscuits to settle and then cast your eye over the mix.
We want to ensure that there is no full whole biscuits or half biscuits, but chunks of biscuits are fine.
If you want to use a zip lock bag for these steps, you can simply add the biscuits to the bag, press down to remove the air, seal the bag, then use the back of a spoon or a rolling pin to 'bang' the bag so that the biscuits break down.
This will be a slightly longer process than the food processor method, however it is just as effective if you don't have one and they don't come cheap so there is no point in running out to purchase one for this recipe alone!
- Combine blitzed biscuits and wet ingredients in bowl (photo 5)
- Stir to combine (photo 6)
- Press into a lined slice tray using a non stick utensil (photo 7)
- Add chocolate and olive oil to heat proof jug (photo 8)
When you pour the combined butter and sweetened condensed milk into the blitzed biscuits, the heat will start to melt the chocolate. Don't worry about that, as we simply stir this together and transfer to the slice tray, so it doesn't have time to melt into a pool of chocolatey gooey mess (although that has some appeal, doesn't it!)
This is why it is best to keep the biscuits a little chunky as when they do start to melt and change form a little bit, the texture of them holds better if chunky and not blitzed to crumb form.
Plus we want the chunkiness of the biscuits to be reminiscent of the experience of biting into the Tim Tam (something we all have a delightful mental experience of no doubt!)
Once the biscuit base is in the slice tray, you can pop it into the fridge as you prepare the chocolate.
- Melt the chocolate and oil and stir to combine (photo 9)
- Remove the slice from the fridge, ready for the chocolate (photo 10)
- Pour the chocolate over the biscuit base (photo 11)
- Refrigerate for about 5 hrs or overnight (photo 12)
No bake Tim Tam Slice method
To melt the chocolate, microwave in 30 second time frames, stirring at the end of each 30 seconds.
It will take 3-4 sessions for the chocolate to melt. Stir to thoroughly mix the oil into the chocolate and then remove the slice from the fridge.
Pour the melted chocolate over the biscuit base and then pick up the tray and move it up and down at a slight angle to get the chocolate to run into each of the corners and slide over the base in 1 smooth layer.
Tap the slice tray onto the bench 2-3 times, then place in the refrigerator to set.
Depending on how keen you are to dive right in and start indulging, you can leave it for approximately 5 hours or overnight.
It will be set before this period if you simply can't wait, but I find it easier to cut slices the next day and slice cutting is indeed a fine art!
In the photo above, you can see the slice when it has been set, removed from the slice tray and cut into pieces.
Note for reference, the entire slice is not shown in the photo above, so you will have many more pieces to delight in than the above.
If you prefer a ripple chocolate layer to the top of the slice, instead of moving the slice tray around in your hands to cover the biscuit base, you can use a spatula and push it around. It won't be smooth, but will have little ripples and a less shiny flat appearance (see this photo).
When you are ready to cut the slice, simply remove it from the fridge, grab the paper at the edges and pull the slice up and out of the tray.
Rest it on a chopping board and use a knife to 1st score the chocolate layer and then cut into the biscuit layer.
To ensure smooth edges, use a sharp knife and run it under warm water prior to cutting. I also recommend having paper towel or a tea towel close by to wipe the blade in between cuts, to ensure perfectly presentable pieces of slice!
Frequently asked questions
What are Tim Tams?
Tim Tams are chocolate malted biscuits sandwich together with a chocolate cream and covered in a chocolate coating.
They are very popular, made by a brand called Arnott's and commonly available in Australia, costing around $4 per packet.
You can purchase a very similar biscuit (that is cheaper) from Aldi that is called 'Just Divine'. These are perfectly fine to use and work well if you are on a budget!
How good are Tim Tams?
Tim Tams are seriously good biscuits!
They taste amazing and are a delightful mix of crunchy biscuit and smooth chocolate.
A lot of people enjoy eating their biscuit and dipping it a cup of tea or coffee. Some people like to use it somewhat as a straw and 'suck' their drink of choice through the Tim Tam for a seriously good moment of yum (known as a Tim Tam slam!).
What is the UK version of Tim Tams?
In the UK, these biscuits are known as 'Penguins'.
They are same, same, so if you can't fine Tim Tams, try Penguins or the Aldi Just Divine version.
Is this a no bake Tim Tam Slice?
Yes, this is an easy no bake slice.
The biscuits get blitzed then coated with a sticky wet butter and sweetened condensed milk combo to ensure they stick together and firm up in the refrigerator.
The chocolate layer is a simple combination of chocolate and olive oil.
We do use the microwave for this slice, both to melt the butter and mix in with the condensed milk, also for the chocolate, however the slice requires no baking (oven time) and sets in the fridge.
How long does this slice last?
This slice will last for 7 - 10 days in the fridge, in a sealed air tight container.
It is however, nearly impossible to not eat it as it is SO good, so gobble it up as desired!
This is what I have learnt that will help you master the recipe from the 1st time and every following time:
- When lining your slice tray with baking paper, ensure that there is enough over hang on 2 sides to be able to grab and 'pull' slice up and out of the tray
- Don't over blitz the Tim Tams, use the pulse function of the food processor and keep the texture chunky
- Do use the recommended small amount of olive oil with the chocolate for the top of the slice, to ensure that the chocolate won't crack when you cut the slice
- Prior to cutting, remove slice from fridge and place on bench for 10 mins or more, this will make it easier to cut the slice
- When cutting the slice, use a very sharp knife and score the chocolate layer several times to cut through this, then cut all the way through to the base of the slice
If you love baking, you might like to check out the following recipes:
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Tim Tam Slice
- Slice tray
- Large mixing bowl
- Medium heatproof jug
- Large heatproof jug
- Baking paper
- 600 grams Tim Tam biscuits Note 1
- 397 grams sweetened condensed milk Note 2
- 60 grams butter
- 295 grams dark chocolate melts
- 1 tbs olive oil Note 3
- Line a slice tray with baking paper, edges of the paper 1 -2 cm above the top of the slice tray Note 4
- Add Tim Tam Biscuits to the bowl of a food processor and blitz for 3-5 seconds so the biscuits are roughly chopped into chunky pieces
- Transfer chopped biscuits into a large mixing bowl
- Pour sweetened condensed milk into a heatproof jug and drop in chopped butter pieces. Microwave for 1-3 minutes, stirring in between. Continue to stir until the melted butter is consistently combined with the sweetened condensed milk
- Pour the wet mix over the chopped biscuits and stir to combine. Transfer the wet biscuit mix into the line slice tray and use a spatula to push the mix into the corners and flatten the top. Place in fridge
- Add chocolate melts and oil to a heatproof jug. Microwave in 30 second bursts, stirring in between (repeat x 4), stir till chocolate has a consistent smooth texture
- Pour the melted chocolate over biscuit base and use a spatula to spread and smooth into 1 layer Note 5
- Tap slice tray on bench gently then place in the refrigerator for a minimum of 5 hours or overnight to set.
- Note 1 This is 3 x packets of 11 Tim Tam Biscuits, or 600 grams (200 grams per packet)
- Note 2 This is a standard tin of sweetened condensed milk
- Note 3 We use the olive oil in with the chocolate melts to ensure that the chocolate top of the slice won't crack
- Note 4 Don't worry about being too perfect with the chocolate topping. As you work, the chocolate will mix in with the biscuit layer and you can simply smooth it back and forth into 1 chocolate layer
- Note 5 The slice tray shown in the photos is a 24cm, 9 inch square tray that is 5 cm or 2 inches deep
Chocolate moments of time
Well, my friends, we are all about the chocolate right here, right now, aren't we!
You and I have been seriously saucy lately, so spicing it up with some melted chocolate takes the slice in my opinion, haha, I had to!
I feel that you are going to seriously enjoy this one, it comes from the centre of my heart straight into yours!
I would LOVE to hear your feedback in the comments below, please let me know if you make the recipe!
Go melt and mix your way to heaven.