I have had a bit of a love affair with these delicious morsels that my husband, Tom calls 'a little taste of heaven' for a while now.
You could almost describe them as the perfect treat - they are so beautiful to look at on the outside and oh so delicious to eat on the inside! They have certainly been very popular on Sooti & Sweet dessert tables.
My favourite recipe is for Tim Tam cookie pops and is courtesy of Bubble and Sweet (www.bubbleandsweet.blogspot.com). Here it is:
1 packet of Tim Tams
80g cream cheese, softened to room temperature
375g choc melts (I like Nestle white melts best)
1. Crush Tim Tams finely in a food processor.
2. Add cream cheese and pulse until mixture is smooth and forms a ball.
3. Shape mixture into balls, using the palms of your hands to roll into shape. I measure the mixture first to ensure all balls are even in size (15grams). If the mixture is too soft to shape into balls, refrigerate for a short time until the mixture firms up a little.
4. Refrigerate balls of mixture until firm.
5. Melt some of the chocolate melts. To secure the lollipop sticks, dip the end of the lollipop stick into the chocolate and push firmly into the chocolate ball. Refrigerate until chocolate sets.
6. Melt the remaining chocolate melts until smooth. Dip the chocolate balls into the chocolate and coat evenly. Allow excess to drip off before placing in a holder to set (you can use a styrofoam block covered in cling wrap). I often place mine down directly onto a metal tray, lined with baking paper.
7. Refrigerate and then decorate if you wish using coloured sugar, fondant shapes, sprinkles, ribbon, etc.
Over the past few weeks, I have been practising my cookie pop making and decorating skills. Here are a few photos of my creations!
Tim Tam cookie pops, coated in white chocolate (Nestle melts) and decorated with yellow sugar and white ribbon
Tim Tam cookie pops coated in white chocolate (Nestle melts) and decorated with white and silver ribbon