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Tim Tam

Rated 84.36%
396 votes

Since the day I first saw this website, I knew I just had to pimp a snack. After searching tirelessly through the previous pimp projects for inspiration I realised that nearly all the British snacks I could think of had already been pimped. There was only one answer for it – go international! So here we have that great Australian delicacy – the Tim Tam, pimped. Behold “The Pimp Tam”. Bonza!


Plain chocolate bars – 16 100g bars = 1600g of chocolate!
Self raising flour – 1180g
Butter – 880g
Brown sugar – 400g
Cocoa powder – 260g
Icing sugar – 600g

The biscuity bit

Cream 440g butter and mix with 200g of sugar in a large mixing bowl.

Add 440g of self raising flour and 80g of cocoa powder.

Mix together thoroughly.

Line a large baking tray with grease proof paper (Our tray was 40cm x 30cm)

Spread mixture evenly to cover tray.

Place in pre heated oven and bake for half an hour at 190C

Carefully place the biscuity layer in the fridge and allow to set.

Repeat steps 1 – 7 for other biscuity layer.

The middle bit

Cream 300g of butter and mix with 600g of icing sugar and 100g of cocoa powder (Add warm water as necessary to ensure mixture is fluffy)

Spread chocolatey creamy goodness onto one of the biscuity layers evenly.

Carefully place other biscuity layer on top.

Place creation into the fridge and allow to set.

The chocolate covering

Melt 1 kg of chocolate and spread over the top and sides of the biscuit. Ensure that all the visible parts of the biscuit are covered.

Put the biscuit in the fridge and allow to set.

When set, turn over the biscuit.

Melt 600g of chocolate and spread over the base part of the biscuit.

Put the biscuit in the fridge.

The finish

Trim off uneven edges.

Enjoy your “Pimp Tam”

The facts


Normal Tim Tam

Pimped Tam





6.5cm x 3cm x 1cm

36cm x 28cm x 5cm





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