Place white chocolate Tim Tams into the TM bowl and crush on Turbo until they resemble fine crumbs.
Add the cream cheese and Baileys Irish Cream liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally). Place into the freezer for 30 minutes or until the mixture has hardened.
Roll the mixture into 1 inch sized balls and place on a tray lined with baking paper and place back into the freezer for a further 30 minutes.
Place white chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated. Remove balls and allow any excess chocolate to drip off.
Place back onto the baking paper lined tray and into the fridge for 1 hour.
Drizzle with extra melted milk chocolate if desired.