Recipe: Tim Tam balls

I love Tim Tams. They are the ultimate biscuit. Sit me down with a hot chocolate and a packet of nine and I will devour them one Tim Tam slam at a time. (For this reason, I do not buy them often.)

And lately, I’ve been wanting to use them more in baking. There’s this cheesecake that I really want to try; if only I could get my hands on some of the salted caramel flavour. (My efforts have so far come up short with both New World Thorndon and Willis St Metro sold out. I will have to look further afield. Yes, yes, I could use a different flavour, like the plain caramel, but that just wouldn’t be the same.)


Today my mother emailed me this recipe for Tim Tam balls, knowing that I would immediately want to make it. Usually I have zero follow through on these things, but today was different. I then received an email about a work bake sale for Anzac Day. Thus, the impulsive thought was born.

The recipe was incredibly simple, but from reading the comments the execution seemed to require a bit of tweaking. So here’s how I adjusted the recipe.


2 packets of Tim Tams (I used original ones)

1 can of condensed milk

Chocolate, grated (I used good old Whittaker’s milk)


1. Blend biscuits in a food processor until fine.

2. Add 3/4 can of sweetened condensed milk. Blend till combined.

3. Roll mixture into balls about the size of a golf ball.

4. Grate chocolate, then roll balls in shavings. Chill to harden. Enjoy.

As I said, it is incredibly simple. Already you can see (if you peeked at the original recipe) I doubled the amount of Tim Tams used. One packet of original Tim Tams has 11 biscuits and is 200g. But with a can of sweetened condensed milk at your disposal, it would overwhelm one packet. Even then, one full can is too much for two packets, thus not putting the whole thing in. I feel three packets could easily be mixed with one can and still create a mixture that is perfectly proportioned. As it was, my mixture was sticky and well- mixed, but possibly had a little bit too much milk in it. They still taste good!

It is one of those recipes that is easily changed depending on how many biscuits you use or how many balls you want to make. I ended up making 22 balls.

The original recipe called for rolling the balls in coconut, but as I’m not the biggest fan, I decided on chocolate instead. A bit of cocoa or your favourite chopped nuts would also work well.

I can just imagine making this with every flavour of Tim Tam. Chocolate raspberry rolled in pistachios, anyone?

No-bake chocolate cakes.

These aren’t really cupcakes, but a very simple way to do a rice bubbles slice which I used to have all the time as a kid.


5 x 60g Mars bars
50g butter
3 1/2 cups (120g) Rice Bubbles
200g milk eating chocolate, melted


Line a 12-hole standard muffin pan with paper cases.

Chop four of the Mars bars coarsely; cut remaining bar into slices.

Place chopped Mars bars in medium saucepan with butter; stir over low heat until smooth. Stir in Rice Bubbles.

Press mixture into cases, spread with chocolate; top with sliced Mars bar. Refrigerate about 30 minutes or until set.

I, however, did not put the chopped Mars bar on top, as Man Piece decided to help himself and ate one while I was not home.

Getting my fudge on…




So I don’t just bake cupcakes – today I decided to venture out into fudge territory. Now I’m very specific about my fudge – I hate those sugary kinds they make me feel sugar-overload-sick. It is quite gay feeling like you have overloaded on sugar when, in fact, you’ve had barely any. I like the creamy ones that have a sweetened condensed milk base.

This is my first attempt at fudge making, as I have only ever watched and eaten what my mother made. So I really don’t know what other types of fudge you can get, except for sugar based or sweetened condensed milk based. But I am sure in my experimenting I will soon find out.

In my venturing out into fudge territory I found I actully don’t have any fudge recipes in the tombs of cookbooks that grace my bookshelves. So I turned to the trusted internet, which always provides something. The recipe I settled on was a peanut butter fudge – I’m a sucker for anything with peanut butter. I’m quite literally an utter peanut butter nutter.

I found this little gem at Fudge Recipe Collection. They deserve all the credit for this recipe.

This one is very simple to make and is very quick too! I also love it because it uses the microwave, which always makes things super easy.

Microwave Peanut Butter Fudge


360g chocolate chips

360g peanut butter

435ml sweetend condensed milk


In a microwave-able bowl, melt the chocolate chips and peanut butter on “high” for approximately 3 minutes (time will vary according to microwave wattage). Stir well. Add the milk and continue to stir until well combined. Pour mixture into a square pan (I used a 20x20cm) which has been lined with waxed paper. Refrigerate until chilled (approximately 2 hours). Turn the fudge out onto a cutting board, then remove waxed paper. Cut into as many squares as you like (I got 36 out of my tin).


When you add the sweetened condensed milk to the chocolate/peanut  butter, the mixture cools quite quickly and turns very thick. So when putting into the tin, try and do as quickly as possible so spreading it to the edges is made easier.

I also used crunchy peanut butter – it adds a little something extra to the fudge by having nut pieces in it. The recipe calls for 360g of peanut butter and the jar used was 375g – you would think there would be some left over, but no. So you can safely say it uses an entire jar (that is if you go for the standard size jar in NZ).

With the sweetened condensed milk, it says 435ml but standard cans in NZ are 395ml. I just used one can and it hasn’t affected the outcome whatsoever, so you can cut it down to just a tin.

I also find using dark chocolate when baking gives a stronger flavour, so try and use dark chocolate chips when making this.

I found this recipe really easy and quick. I will definitely be making this again, if only to satisfy my choclolate addiction.