If you’re like a lot of Americans, it’s likely that you’ve yet to be introduced to the glory of the Tim Tam. If you’re Australian then you’re probably sleeping on a Tim Tam mattress at night in your knitted Tim Tam footsie pajamas. I happen to know that most of the people that visit my blog are from the states though (thanks Google Analytics!), so I’ll tell you a bit about this delightful little cookie… or biscuit as it’s more appropriately called. Actually, I’ll just let Wikipedia do the work for me:
“A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.”
Do I have to tell you how awesome it is that the word chocolate is listed in the description three times? Nope? Alright then, because we’ll be much better friends if you appreciate chocolate in the way that I do – Inception style. Chocolate within chocolate within chocolate. So why not take this awesome store-bought treat and I don’t know… cover it with more chocolate, some dulce de leche, a chewy oatmeal crumble, and salty chopped pretzels? The amount of win in these bars is out of control, man.
Tim Tams haven’t always been easy to get in the U.S. and I’d go on to say that they still aren’t easy to find, but since Pepperidge Farm started making them it’s become a lot easier. The true brand is called Arnotts, and I’m able to find them at the local World Markets in the Dallas area. The Pepperidge Farm version is a pretty good knock off – slightly different than the original – but still a suitable replacement. I haven’t actually tried them in this recipe but I see no reason why they wouldn’t work just as well. I’ve been able to find them at Target. I suggest you try to get your hands on two packages. One for the unforgettable (and absolutely required) Tim Tam Slam experience, and the second for making these addictive dessert bars.
- 1 package of Tim Tams
- 5 tablespoons butter, chopped into cubes
- 1 tablespoon sugar
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter, chopped into cubes
- 1 cup bittersweet chocolate chips
- 1 cup salted pretzels, chopped
- 3/4 cup of dulce de leche (up it to 1 cup for a thicker caramel layer)
- 3 tablespoons milk
- Preheat oven to 350F and butter an 8×8 inch baking dish.
- In your food processor pulse together the Tim Tams, 5 tablespoons of butter, and 1 tablespoon of sugar until crumbly. Press into bottom of your baking dish. Spread 1/4 cup of the dulce de leche over the top – it will be a very thin layer.
- Go back to your food processor and combine the flour, oats, brown sugar, baking soda, salt, 1/2 cup of butter, and 1 tablespoon of the milk. Pulse until the mixture is crumbly and scatter half of it over the top of the dulce de leche. Press lightly into place and bake for 10 minutes.
- While that is baking pulse the remaining 2 tablespoons of milk and the chopped pretzels into the rest of the oatmeal mixture.
- Remove pan from the oven and while still warm, sprinkle the chocolate chips over the top. Drizzle remaining 1/2 cup of dulce de leche over the chocolate chips (I found microwaving the dulce de leche for a few seconds helped make this part easier). Using the back of a spoon very gently level out this layer. You don’t want it mixed, you just want the melting chips to meld with the caramel sauce a little and to have the layer be even.
- Scatter the remaining oatmeal and pretzel mixture over the top. Press gently to pack the layer down slightly and return to the oven for another 20-25 minutes.
- This next step is the most important: Let the bars cool completely before cutting. I actually think they do better if you let them cool, transfer them to the fridge to chill, and then cut them. You want that chocolate to be completely firm or you’ll have a gooey mess on your hands. I know that sounds delicious and tempting, but trust me when I say it’s worth the wait to do it right! Slice into 16 squares and serve.