Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…

Print Recipe
Tim Tam Slice
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Instructions
  1. Line a slice tray with baking paper.
  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.
  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.
  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.
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Nutty Date & Chocolate Slice

My two eldest girls can be quite challenging when it comes to food. Miss C will happily eat avocado, mangoes and prawn dumplings by the bucket load, but is generally not all that food focused at meal times (preferring instead to snack and graze throughout the day). Little J would happily have yoghurt for breakfast lunch and dinner, and has no interest in more ‘traditional’ meals such as sandwiches.

Needless to say that if I was to present them with a bowl filled with dates, they would be looked at with suspicion and remain uneaten.

Put dates in a chocolate covered slice however? Well that proved to be a winner!

This slice contains no flour, no eggs, but it does contain nuts so is not allergy-friendly for school lunchboxes.

The texture of this slice is almost fudge-like, and we all loved the little pops of crunchiness throughout. Covering the slice in dark chocolate took the whole slice to the next level too – and worked perfectly to fool my suspicious eaters!

Print Recipe
Nutty Date & Chocolate Slice
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Instructions
  1. Line a loaf tin with baking paper, leaving a little overhanging the edges.
  2. Process the dates and nut butter in a food processor for a few minutes, until the mixture is well combined and forms a paste. Transfer to a large bowl, and stir through the puffed rice and chopped nuts.
  3. Press the mixture firmly into the lined tin (it will be quite sticky so you may want to use wet hands to do this). Pour the melted chocolate over the top of the slice, and place in the fridge to set for 1 hour. Cut the slice into squares and serve.
Recipe Notes

Keep the slice in the fridge until ready to eat as it will soften at room temperature.

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My favourite Lemon and Coconut Slice

When asked to “bring a plate”, I often lean towards creating a sweet treat. Rocky road is usually my “go to” sweet, and is generally well received, but on other occasions I like to bring a plate of lemon slice.  For it is easy to make, requires no baking, and the leftovers keep really well too.

Recently I offered to make a couple slices for a birthday party. I had a few chocolate based ones in mind, and figured my favourite lemon slice would work beautifully as a nice flavour contrast to those. And with some lemons leftover from the peach and lemon cake, well it was a no-brainer really.

So one dreary morning, my helpers and I got to work. Lemons were juiced and zested, biscuits were crumbed and condensed milk and butter were heated. And before too long we had ourselves a big tray of lemon slice, sprinkled with coconut, and ready to be sliced and served.

This was a great slice to make with the kids too. They had a lot of fun turning the food processor on and off, and stirring the coconut and melted ingredients into the biscuit crumbs. Bowls and spoons were licked not long after, and coconut was liberally sprinkled over the iced slice (and most of the kitchen benchtop, but let’s not talk about that…!)

Print Recipe
Lemon and Coconut Slice
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Course Baking
Cuisine Baking
Prep Time 30 minutes
Servings
slices (or more depending on the size)
Ingredients
Instructions
  1. Process the biscuits in a food processor until they resemble fine breadcrumbs. Place in a large bowl, add the coconut, lemon juice and zest, and stir to combine.
  2. Place the sweetened condensed milk and butter in a saucepan. Heat slowly, over a low heat, stirring until the butter has melted.
  3. Pour the butter mixture into the biscuit mixture, and stir until well combined. Press firmly into a slice tin (that is lined with baking paper), and place in the fridge for 10 minutes.
  4. Place the icing sugar and extra lemon juice in a small saucepan. Heat gently, stirring, until the sugar has melted and the ingredients have combined. Spread over the chilled slice, and sprinkle with extra coconut. Refrigerate for a couple of hours (or overnight) then slice and serve.
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Snickers Rocky Road

I’m interrupting my ‘healthy snack’ series this week, to bring you an extra special treat. I say “interrupting”, as this treat far from healthy, and its nut and sugar content would probably entice a sternly worded letter from your child’s teacher if you sent a piece along in their lunchbox.

But it is delicious.

And sometimes, particularly when one’s sleep is being interrupted by the overnight feeding demands of a newborn, we need to treat ourselves with a little deliciousness.

This rocky road still has the all chocolate and marshmallow hallmarks of the traditional version , but is jazzed up with snickers bars – creating a rather tasty chocolate / nut / caramel combination. The added bonus being that a batch can be made in a matter of moments.

So friends, I suggest you go and make a batch of this snickers rocky road and treat yourself today. Bearing in mind that because it is not school lunch-box friendly, there will be plenty for the grownups to indulge in at home!

You’re welcome!

Snickers Rocky Road

  • 280g marshmallows
  • 280g chopped snickers bars
  • 1 cup rice bubbles / puffed rice
  • 1/2 cup roasted peanuts
  • 350g milk chocolate, melted
  1. Line a slice tray with baking paper.
  2. Place the marshmallows, snickers bars, rice bubbles and peanuts in a large bowl. Pour over melted chocolate, and stir to combine well.
  3. Spoon into the prepare tray, and place in the fridge for a few hours (or overnight) to set.
  4. Slice and serve.

 

Cherry & Seed ANZAC Slice

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We kept things low-key this ANZAC day, opting for silent and personal reflections on the significance of the day – rather than heading out with the crowds for the Dawn Service or a game of two-up.

There was, however, an opportunity to pay tribute to an ol’ classic of the day – the ANZAC biscuit.

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Although, on this occasion, I made a slice instead of individual biscuits. It had all the usual ANZAC biscuit characteristics – with oats, coconut and golden syrup making their star appearances. But it had a few new flavours also – with wild cherries and various seeds being thrown into the mix.

IMG_8073 The result being a rather lovely little slice that we have been nibbling on most of the day.  A handy addition to the kids’ lunchboxes this week too, I suspect.

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Cherry & Seed ANZAC slice

  • 1 cup rolled oats
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 2/3 cup dessicated coconut
  • 1/2 cup seed mix
  • 125g butter
  • 2 tbs golden syrup
  • 2 tbs boiling water
  • 1/2 tsp bicarb soda
  1. Preheat oven to 170C and line a slice pan with baking paper.
  2. Combine the oats, flour, brown sugar and coconut in a bowl – then stir through the cherries and seeds.
  3. Meanwhile, melt the butter and golden syrup in a small saucepan over a low heat. Remove.
  4. Add the boiling water to the bicarb soda, and stir. Then add to the golden syrup mixture (careful – it will bubble up).
  5. Pour the wet ingredients into the dry ingredients, and stir until combined.
  6. Spoon into the prepared slice tray, and bake for 20-25 minutes or until golden brown. Allow to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
  7. Slice and serve.

What about you? How did you commemorate ANZAC day?

Other ANZAC baking ideas you might like to try: