Tim Tam Chocolate Cookie Bars are a delicious and indulgent treat that satisfies chocolate cravings in the best way possible. These bars layer a rich chocolate cookie base with a creamy filling and a luscious chocolate coating—a combination that is hard to resist. If you’re a chocolate lover, you might also enjoy other recipes like lazy chocolate chip cookie bars for an easy dessert option.
Why Make This Recipe
Making Tim Tam Chocolate Cookie Bars is a great choice for both special occasions and everyday snacks. This recipe lets you enjoy the flavor of Tim Tams in a new format. Plus, they are relatively simple to make and great for sharing with friends and family. The creamy filling adds a delightful texture that pairs perfectly with the chocolate cookie and rich chocolate coating, making these bars unforgettable.
How to Make Tim Tam Chocolate Cookie Bars
Ingredients
1 cup unsalted butter, softened (226 g)
3/4 cup granulated sugar (150 g)
1/2 cup brown sugar (110 g)
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour (250 g)
3/4 cup cocoa powder (75 g)
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened (113 g)
1 1/2 cups powdered sugar (180 g)
2 tbsp malted milk powder
1 tsp vanilla extract
2–3 tbsp heavy cream
3 cups milk chocolate chips or chopped milk chocolate (510 g)
1 tbsp coconut oil or shortening
Flaky sea salt for topping (optional)
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract until smooth. Add the flour, cocoa powder, baking powder, and salt. Mix until a thick chocolate dough forms. Press half the dough evenly into the prepared pan and bake for 10–12 minutes. Let cool completely. For the filling, beat together the butter, powdered sugar, malted milk powder, vanilla, and heavy cream until smooth and fluffy. Spread the cream filling thickly over one cooled chocolate cookie layer. Place the second layer on top and chill for 30 minutes. Cut into bars or rectangles before coating. Melt the milk chocolate with coconut oil in 30-second intervals until glossy and smooth. Dip each bar fully in chocolate, then place on parchment paper. Drizzle extra chocolate over the tops and sprinkle lightly with flaky sea salt if desired. Chill until the chocolate coating is fully set.
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How to Serve Tim Tam Chocolate Cookie Bars
These cookie bars are perfect for sharing at parties or enjoying with a cup of coffee or tea. You can serve them chilled or at room temperature. They also make excellent gifts for friends who love sweets. To enhance the experience, consider serving them alongside your favorite ice cream or a dollop of whipped cream.
How to Store Tim Tam Chocolate Cookie Bars
To keep your Tim Tam Chocolate Cookie Bars fresh, store them in an airtight container at room temperature for up to a week. If you prefer, you can also refrigerate them for a longer shelf life. Make sure to separate layers with parchment paper to prevent them from sticking together.
Tips to Make Tim Tam Chocolate Cookie Bars
For an even richer flavor, try adding a bit of espresso powder to the cookie dough. Also, when melting the chocolate, be careful not to overheat it, as this can cause it to seize. For ideas on other similar treats, consider trying double chocolate brownie cheesecake bars for another decadent dessert option.
Variation
You can customize your Tim Tam Chocolate Cookie Bars by adding nuts or different types of chocolate chips. For a minty twist, peppermint extract can be added to the filling. This allows you to create a unique variation tailored to your taste preferences.
FAQs
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1. Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate can be used for a richer taste. Just ensure it melts well, similar to milk chocolate.
2. How can I make these bars gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that works for baking.
3. Can I freeze the cookie bars?
Absolutely! You can freeze them by wrapping each bar in plastic wrap and then placing them in a freezer-safe container. They can last for up to three months in the freezer.
Conclusion
Tim Tam Chocolate Cookie Bars offer a delightful way to enjoy a classic chocolate treat. For more about these delicious snacks, check out Homemade penguin bars for a fun twist, or learn about the iconic treat on Wikipedia. If you want to make them from scratch, you can follow the recipe on A Beautiful Plate. Lastly, find out where to buy these treats on Arnott’s official site. Enjoy your baking!
Tim Tam Chocolate Cookie Bars
Ingredients
For the cookie base
- 1 cup unsalted butter, softened 226 g
- 3/4 cup granulated sugar 150 g
- 1/2 cup brown sugar 110 g
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour 250 g
- 3/4 cup cocoa powder 75 g
- 1 tsp baking powder
- 1/2 tsp salt
For the filling
- 1/2 cup unsalted butter, softened 113 g
- 1 1/2 cups powdered sugar 180 g
- 2 tbsp malted milk powder
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
For the chocolate coating
- 3 cups milk chocolate chips or chopped milk chocolate 510 g
- 1 tbsp coconut oil or shortening
- Flaky sea salt for topping (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until smooth.
- Add the flour, cocoa powder, baking powder, and salt. Mix until a thick chocolate dough forms.
- Press half the dough evenly into the prepared pan and bake for 10–12 minutes. Let cool completely.
Filling
- For the filling, beat together the butter, powdered sugar, malted milk powder, vanilla, and heavy cream until smooth and fluffy.
- Spread the cream filling thickly over one cooled chocolate cookie layer.
- Place the second layer on top and chill for 30 minutes.
Coating
- Melt the milk chocolate with coconut oil in 30-second intervals until glossy and smooth.
- Dip each bar fully in chocolate, then place on parchment paper.
- Drizzle extra chocolate over the tops and sprinkle lightly with flaky sea salt if desired.
- Chill until the chocolate coating is fully set.
