“We worked hard to perfect the recipe to make sure we could stay true to our vision of a naturally caramelized white chocolate that doesn’t require added caramel flavorings or colorings and to make sure we meet our own high standards of quality,” said Whittaker.
“The richness of flavor and silky texture of chocolate means it is extremely versatile for use in baking and desserts, as well as being [delicious] all alone. We can’t wait to see people enjoy sharing a block with friends or getting creative in the kitchen.”
Blondie offers a different dimension of flavor to Whittaker’s Artisan Collection West Coast Buttermilk Caramelized White Chocolate that showcases the distinctive flavor of locally sourced buttermilk.
To celebrate the latest addition of ivory to Whittaker’s inventory, the chocolatier has shared three delicious recipes that inherit the New Zealand-made treat – of course, Blondie can be replaced with other alternatives, such as Caramilk from Cadbury or the classic white chocolate. For an ultra decadent experience, House of Chocolate offers a locally made dry roasted hazelnut caramelized white chocolate bar – yum.
Whittaker’s Blondie will be available in stores nationwide from Monday, February 21.
Slice without cooking
- 1 package plain vanilla cookies (such as Super Wine Cookies)
- 200g condensed milk
- 2 tablespoons golden syrup
- 100g of butter
- 0.25 cup desiccated coconut
- 45g chopped dried apricots (optional)
- 250g Whittaker’s Blondie Chocolate
- 1 tablespoon of coconut oil.
- Line an 18 x 25 cm baking sheet with parchment paper.
- Crush the cookies in a food processor (if you don’t have a food processor, crush them by placing them in a plastic bag and crushing them with a rolling pin).
- In a large saucepan, melt the condensed milk, golden syrup and butter.
- Add the cookies, shredded coconut and apricots (if using) to the melted mixture. Mix well and press firmly into the prepared baking sheet.
- Melt the Whittaker’s Blondie chocolate and coconut oil together in the microwave (heat in small increments to avoid burning). Mix until smooth and spread evenly over the cookie base.
- Cool then cut into pieces.
- If you want to make the filling thicker, use an extra block of chocolate.
- The addition of coconut oil is to help make the chocolate layer easier to slice, you can leave it out if you wish.
- This slice is best stored in the refrigerator in an airtight container for up to 1.5 weeks.