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Chocolate honeycomb Tim Tam fridge slice
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Indulgent honeycomb and nut cake with Tim Tams, perfect for any time of day.
Ingredients:
  • 2 x 200g pkts Arnott’s Tim Tam Gelato Messina Honeycomb
  • 120g (2/3 cup) coarsely chopped macadamias, lightly toasted
  • 110g (2/3 cup) coarsely chopped pistachios, lightly toasted, plus extra, to serve
  • 50g chocolate-coated honeycomb bar, chopped
  • 95g (1/2 cup) raisins
  • 395g can sweetened condensed milk
  • 200g dark chocolate, chopped
  • 100g butter, chopped
  • Cocoa powder, for dusting
Instructions:
  • Prepare the loaf pan by greasing the base and sides and lining it with plastic wrap, leaving some overhang. Chop the entire packet of Tim Tams and mix them with macadamias, pistachios, chocolate honeycomb, and raisins in a bowl.
  • Combine condensed milk, chocolate, and butter in a small saucepan over low heat. Stir constantly for 5 minutes until melted and smooth. Remove from heat, then mix into the nut mixture. Spread into the prepared pan and top with remaining Tim Tams in 3 rows, pressing gently to adhere. Cover with overhanging plastic wrap and refrigerate for at least 4 hours, preferably overnight until firm.
  • Take the slice out of the pan. Sprinkle with cocoa and extra pistachio nuts, then cut into 18 slices. Keep covered in the fridge until serving.

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