When I get to play for someone else, it is a lot of fun and this recipe is one I did for Murray River pink salt flakes, which of course you know I totally love! If you haven't used it yet, you don't know what you're missing. (Head over HERE and get some now!)
In general I make everything from scratch but occasionally something like a Tim Tam shows up in a recipe. (Well, on this occasion they did!) Interestingly the peeps at MRS didn't even know their salt had been used for these treats until they saw the product on shelves. Kind of exciting for them.
Anyhoo, don't say I didn't warn you, these are pretty more-ish and it is very hard to stop at one. Enjoy!
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Need
- 2 x 175 gram packets Murray River Salted Caramel Tim Tams
- 250 Grams Shortbread biscuits, we used Arnott's Arno shortbread
- 200 Grams butter BUY
- 300 Grams Dark chocolate
- 50 Grams cacao powder BUY
- 1 x 395 gram Tin Sweetened condensed milk
- 50 Grams shredded coconut BUY
- 40 Grams coconut oil BUY
Do
- 1
Line a 20 x 20cm tin with baking paper. Make sure you leave plenty of baking paper hanging over the edge to help you remove the slice once it has set.
- 2
Roughly chop 6 of the Tim Tams and set aside. These will go on top of the slice.
- 3
Place the shortbread biscuits into the Thermomix bowl and chop 4 sec/speed 7. Add the Tim Tams and chop 4 sec/speed 5. Set aside.
- 4
Place butter, 100 grams of the chocolate (reserving the rest for the top), cacao and condensed milk into the Thermomix and melt 4 min/90/speed 2.
- 5
Pour onto the biscuits crumbs and add the coconut and combine well with a spatula. Pour into tin and refrigerate for at least 1 hour.
- 6
Melt remaining 200 grams chocolate and coconut oil and pour over slice. Place the chopped Tim Tams on top and return to the fridge. Once set, slice and enjoy!
