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    "id": 1072291,
    "title": "Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g",
    "slug": "arnotts-tim-tam-9-x-chewy-caramel-chocolatey-biscuit-bars-175g",
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    "url": "https://teas.co.uk/product/arnotts-tim-tam-9-x-chewy-caramel-chocolatey-biscuit-bars-175g/",
    "modified": "2026-09-25T23:24:50+01:00",
    "excerpt": "Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars is nine fully coated chocolate sandwich bars with a chewy caramel layer, 175g in the pack.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Caramel is a sugar structure rather than a fat one, so it stretches instead of melting and the finish runs on well past the chocolate. Our view: keep the Tim Tam Slam for the original and eat this one dry.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, serving temperature and pairings are covered in the detailed Q and A tab below.",
    "content_text": "Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars is nine bars totalling 175g, which is about 19.4g each. That is a gram and a bit heavier per bar than the original Tim Tam, and the extra weight is the clue to what has changed. A Tim Tam is already a three-part construction, two biscuit layers with a filling between them and chocolate over every surface; this version adds a chewy caramel layer to the middle, and caramel is denser than the filling it sits beside. Caramel behaves differently from a soft filling and that is the whole character of this bar. A chocolate filling melts close to body temperature and releases all at once. A chewy caramel is a sugar structure rather than a fat one: it softens and stretches under warmth instead of flowing, it pulls when you bite, and it holds on to the palate long after the chocolate has gone. In practice you get a longer, slower bite than the original gives you, and a finish that runs on considerably further. The Taste Profile\n \nChocolate Coating: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Total rather than one-sided, as on every Tim Tam. Chocolate leads every bite and there is no bare edge where the biscuit speaks first.\n \nChewy Caramel: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The reason this version exists. It stretches rather than melts, pulls against the bite, and carries the flavour on well past the point where the chocolate has finished.\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Very high, and longer-lasting than the original because a sugar layer clears more slowly than a fat one.\n \nStructure: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A conventional wheat bake holding a denser middle. It handles well and is less inclined to come apart than a plain filled bar.\n\n Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Arnott's Arnott's is an Australian biscuit maker of long standing and the Tim Tam is its best-known product by a wide margin. The bar is bound up with a drinking ritual, the Tim Tam Slam, in which two opposite corners are bitten off and the biscuit is used as a straw for a hot drink until the middle melts. That is an established practice rather than a line invented for this listing. Our honest view of this particular version is that the Slam is less reliable with a caramel middle than with a plain filling, because caramel softens and stretches where a chocolate filling flows, so we would treat the caramel bar as an eating biscuit and keep the Slam for the original. The ingredient list, the full allergen advice, any certification marks, the country of origin and the best-before date are on the pack itself. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nCount: 9 bars, the number carried in the product name and the figure behind every calculation here.\n \nWeight: 175g net across the nine, which is about 19.4g each, and slightly heavier per bar than the original version.\n \nThe build: two biscuit layers, a chewy caramel layer with the filling between them, and chocolate over the whole assembly.\n \nWhat it is not: not the version to slam, not a light biscuit, and not one to eat two of in a row. Caramel outstays a plain filling by some margin.\n\n How Does Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g Compare to: \nBorder Butterscotch Crunch Organic Biscuits, 135g: the other caramel note we list, baked into a crunchy biscuit rather than layered in soft. Plainer and far easier to eat two of, which is either the point or the problem depending on your afternoon.\nBorder Dark Chocolate Ginger Organic Biscuits, 150g: a single dark-coated biscuit rather than a filled sandwich in milk chocolate, so much less sweet and far shorter in the finish. The better everyday biscuit.\nBorder Classic Biscuit Sharing Pack, 400g: what you buy when the room is full. Far more biscuit and nothing in it as rich as this, which is exactly what a sharing pack is for.\n Ideal Brewing Conditions Brew it stronger than you think you need to. The Afternoon Pairing \nTea: a full-bodied assam or a strong everyday blend, one bag per 200ml, four full minutes with the cup covered. Tannin is the only thing that shifts a caramel finish.\n \nMilk: a splash. Enough to round the tannin, not enough to soften it.\n \nCoffee: a black Americano is the better match of the two if you find the tea pairing too sweet overall, and an espresso works if you want the contrast sharper still.\n \nOne at a time: 19.4g of chocolate, filling and caramel is a proper portion. The second bar always tastes sweeter than the first.\n\n Why We Would Not Slam This One \nThe mechanism: a Slam works because hot liquid drawn through the bar melts a soft filling from the inside. Caramel is a sugar structure rather than a fat one, so it softens and stretches rather than flowing.\n \nOur assessment: that makes the result less predictable and considerably messier, and this is our own judgement of the technique rather than anything the brand says.\n \nWhat to do instead: warm the bar gently by holding it a moment, eat it in two bites, and keep the hot drink in the cup where it can do its proper job.\n \nIf you do try it: use the original Tim Tam for the Slam and this one for eating.\n\n Getting It Right in the Cup \nServe cool: the coating holds the whole assembly together and caramel goes slack when warm. Ten minutes somewhere cool, twenty in the fridge in summer.\nDo not overchill: straight from a cold fridge the caramel goes hard rather than chewy, and the texture that makes this version worth buying disappears.\nStore sealed: cool, dry, flat and out of direct sun.\nYield: nine bars.\nBest with: mid-afternoon, one at a time, and a brew strong enough to keep up.\n Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the pack is the only reliable source. Dental note: a chewy caramel sticks to teeth for longer than a melting filling does, which is worth knowing if you are giving one to a child at bedtime rather than in the afternoon.",
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                "title": "Product Questions",
                "content": "What is different about the chewy caramel version?A caramel layer in the middle, on top of the filling a Tim Tam already has. It also makes the bar slightly heavier: 175g across nine works out at about 19.4g each against roughly 18g for the original, worked out from the stated count and the net weight. Why does caramel taste like it lasts longer?Because it does. A chocolate filling is largely a fat structure and melts close to body temperature, releasing everything at once and clearing quickly. A chewy caramel is a sugar structure: it softens and stretches rather than flowing, it clings to the palate, and the sweetness runs on well past the point where the chocolate has finished. Can I do the Tim Tam Slam with this one?You can try, and our honest view is that you should not. A Slam works because hot liquid drawn through the bar melts a soft filling from the inside; caramel softens and stretches instead of flowing, which makes the result unpredictable and messy. That is our own assessment of the technique rather than anything the brand says. Keep the Slam for the original. How many bars are in the pack?Nine bars, 175g in the pack. Which tea goes with it?A full-bodied assam or a strong everyday blend, one bag per 200ml for four full minutes with the cup covered, a splash of milk and no sugar. Coffee or tea?Either, but coffee has the edge with this one. A black Americano cuts a caramel finish more decisively than tea does, and an espresso sharpens the contrast further if you want it. Hot chocolate is the one to avoid; it doubles what is already there. Should I put them in the fridge?Cool, yes; cold, no. Ten minutes somewhere cool firms the coating and keeps the bar in one piece. Straight out of a cold fridge, though, the caramel goes hard rather than chewy and you lose the texture that is the whole reason for buying this version. Why has the chocolate gone pale?Bloom, from cocoa butter that has warmed and re-set in a different crystal form. It is safe to eat, it does not mean the pack is stale, and it cannot be reversed. It does tell you the pack has been somewhere warm, which is also bad news for the caramel. Is nine bars a lot?Nine is a fortnight rather than an afternoon at one a day, and that is the pace we would suggest. One bar of chocolate, filling and caramel is a proper portion, and the second always tastes sweeter than the first. Any use for them beyond eating one with a cup of tea?Chopped through a no-bake slice they hold their shape better than a plain filled bar because the caramel is denser, and warmed gently they make a good sauce over ice cream. Both builds are in the recipe tab. Anything else worth knowing before I buy?One practical thing: a chewy caramel sticks to teeth for longer than a melting filling does, which matters more at bedtime than in the afternoon."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsChocolate coatingSee current packThe dominant element and the structural skin. It wraps every surface rather than one face, so chocolate leads every bite, and it holds the whole assembly together until heat gets to it.Chewy caramel layerSee current packWhat separates this version from the original. A sugar structure rather than a fat one, so it stretches and clings instead of melting and flowing, and it carries the flavour on long after the chocolate has cleared.Filling and biscuit layersSee current packThe rest of the Tim Tam build: a soft filling between two conventional wheat biscuit layers, which give texture and hold their shape under pressure.Format9 bars, 175g netAbout 19.4g a bar, worked out from the count in the product name.Pack: Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g; nine fully coated chocolate sandwich bars with a chewy caramel layer. Store cool, dry, sealed and out of direct sunlight, and keep the tray flat. Read the ingredient list, the full allergen advice, the nutrition panel, any certification marks and the best-before date off the current UK pack.Characterising components shown.The Tim Tam is a layered construction rather than a single bake: biscuit layers, a filling, and here a chewy caramel layer as well, with chocolate over the whole assembly. The caramel is what makes this version eat differently from the original, because a sugar layer behaves nothing like a fat-based filling under warmth.What's in Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g, and what isn't:\nIn: nine chocolate-coated sandwich bars with a chewy caramel layer, 175g in the pack.\nHeavier per bar than the original: about 19.4g against roughly 18g, worked out from the two stated pack weights and counts.\n\nNot the one to slam: our own assessment, on the grounds that caramel stretches where a soft filling flows. Use the original for that.\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the chocolate coating, and as on every Tim Tam it is total rather than one-sided. Most coated biscuits carry chocolate on one face, so half of any bite is bare biscuit; this is enrobed on every surface, which means chocolate leads every mouthful and there is no edge where the bake speaks first. It is also the aroma layer, cocoa butter holding volatile compounds where a dry biscuit layer holds almost none, and it is the structural skin that keeps a layered bar behaving as a single object.The flavour spike is where this version parts company with the original. Break the coating on a plain Tim Tam and the filling melts and releases everything at once; break it here and you meet caramel, which does not melt in the same sense at all. A chewy caramel is a sugar structure rather than a fat one. Under warmth it softens and stretches, it pulls against the bite rather than yielding to it, and it clings to the surfaces of the mouth instead of clearing. The practical result is a longer, slower bite with more resistance in it, and a sweetness that arrives in stages rather than all together.The base structure is the conventional wheat bake underneath, and it is doing more work here than in the original. A denser middle puts more strain on the layers when you bite, and gluten is the protein network that lets a thin biscuit layer take that strain without shattering. The finish is the longest in our biscuit range: caramel clears more slowly than chocolate, so the sweetness is still present well after the bar has gone, which is exactly why the cup beside it matters more here than anywhere else on the shelf.Getting it right in the cup. Brew a full-bodied assam or a strong everyday blend at one bag per 200ml for four full minutes with the cup covered, a splash of milk and no sugar; tannin is the only thing that shifts a caramel finish and a three-minute cup will not manage it. A black Americano does the job better still, and an espresso sharpens the contrast further if you want it. Serve the bars cool but not cold: ten minutes somewhere cool firms the coating, while a spell in a cold fridge turns the caramel hard rather than chewy and removes the point of this version. Eat one at a time. And keep the Tim Tam Slam for the original bar, because a caramel middle does not flow the way the technique needs it to; that is our own assessment rather than anything printed on the pack.How water and temperature change it. Temperature governs both halves of this pairing, and with a caramel layer it has a narrow band to work in. Too warm and the caramel goes slack and the coating blooms; too cold and the caramel sets hard and stops being chewy at all. Somewhere cool and dry, around the temperature of an unheated cupboard, is where this bar is at its best. On the drink side, hotter water and a longer steep pull more tannin, which is what a caramel finish needs, while hard tap water flattens a black tea's brightness and leaves the sweetness standing, so add a minute to the brew rather than another bag. None of this is a fault in the biscuit; it is a layered bar responding to the room and the cup you put beside it, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "Arnott's Tim Tam 9 x Chewy Caramel Chocolatey Biscuit Bars, 175g is nine bars, which is a fortnight at one a day. Four builds below: the afternoon pairing it deserves, a frozen version, a warm caramel sauce over ice cream and a no-bake slice that keeps its texture.\nRecipes, born here first\n\n \n The Afternoon Pairing\n \n How to make The Afternoon Pairing with Arnott's Tim Tam Chewy Caramel.\n \n 5 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 Tim Tam Chewy Caramel, kept cool\n 1 bag assam or strong everyday black tea\n 200ml water just off the boil\n A splash of milk\n \n \n \n Method\n \n \n Add a splash of milk and leave the sugar out entirely.\n Take the bar from a cool cupboard rather than a cold fridge, so the caramel is chewy rather than hard.\n Eat it in two bites and drink after, not during.\n \n \n \n What you'll end up with: The everyday version and the one this bar is best at. A black Americano does the same job slightly better if you have coffee to hand.\n\n \n Frozen Caramel Tim Tams\n \n How to make Frozen Caramel Tim Tams with Arnott's Tim Tam Chewy Caramel.\n \n 90 min\n 9 bars\n Easy\n \n \n \n You'll need\n \n The whole 175g pack\n An airtight box\n Hot black coffee to serve\n \n \n \n Method\n \n Transfer the bars into an airtight box in a single flat layer so the coating does not take on freezer smells.\n Freeze for about ninety minutes, and no longer than a couple of hours.\n Stand them for five minutes before eating. Straight from the freezer the caramel is hard rather than chewy, and five minutes brings it back.\n Serve with a hot black coffee, which is the whole pleasure of this one.\n \n \n \n What you'll end up with: Firm coating, cold caramel and a hot drink beside it. The five-minute stand is the difference between chewy and solid.\n\n \n Warm Caramel Sauce Over Ice Cream\n \n How to make Warm Caramel Sauce Over Ice Cream with Arnott's Tim Tam Chewy Caramel.\n \n 8 min\n Serves 2\n Easy\n \n \n \n You'll need\n \n 2 Tim Tam Chewy Caramel bars\n 3 tablespoons double cream\n 4 scoops vanilla ice cream\n Flaked salt\n \n \n \n Method\n \n Chop the bars small and warm them with the cream in a pan over the lowest heat you can manage.\n Stir gently until it comes together. Do not let it boil; a sugar layer seizes and goes grainy if you push it.\n Pour warm over cold ice cream so the sauce sets slightly on contact.\n Finish with flaked salt, which is what stops it being one long note of sweet.\n \n \n \n What you'll end up with: A quick sauce with biscuit pieces still in it. Low heat and patience are the whole technique; caramel punishes a rush.\n\n \n No-Bake Caramel Slice\n \n How to make No-Bake Caramel Slice with Arnott's Tim Tam Chewy Caramel.\n \n 25 min\n 12 squares\n Easy\n \n \n \n You'll need\n \n 6 Tim Tam Chewy Caramel bars, chopped\n 100g butter\n 200g dark chocolate\n Flaked salt\n A 20cm tin, lined\n \n \n \n Method\n \n Chop the bars into rough pieces. The caramel is denser than a plain filling, so the pieces hold their shape in the set slice rather than disappearing into it.\n Melt the butter and dark chocolate together over a low heat and take the pan off before it is entirely smooth.\n Fold the chopped bars through and press firmly into the lined tin.\n Scatter salt over and chill for two hours. Dark chocolate and salt are both there to keep the slice from being sugar on sugar.\n \n \n \n What you'll end up with: A slice with visible caramel running through it. Cut it small: this is richer than any traybake made from a plain biscuit."
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