Recipes: How to use Whittaker's new 'Blondie' caramelised white chocolate

Three-split collage of Whittaker's new Blondie white chocolate bar and the cookie/no-bake slice recipes
Photo credit: Supplied

Fans of Cadbury Caramilk, rejoice - there's a new caramelised white chocolate on the market, and even better, it's locally made. 

Porirua-based confectionery company Whittaker's has released Blondie, a caramelised white chocolate addition to Whittaker's extensive range of indulgent treats. The chocolate has been authentically caramelised to create a naturally toasted, buttery finish, without the need for colour or flavour additives.

Whittaker's co-chief operating officer, Holly Whittaker, says the recipe has been in development for a number of years to achieve the authentic and unique flavour profile.

"We worked hard to perfect the recipe to ensure we could stay true to our vision of a naturally caramelised white chocolate that doesn't require added caramel flavours or colourings and to ensure we met our own high standards for quality," Whittaker said.

"The richness of the flavour and the silky-smooth texture of the chocolate means it's hugely versatile for use in baking and desserts, as well as being [delicious] on its own. We're looking forward to seeing people enjoy sharing a block with friends or getting creative with it in the kitchen."

Blondie offers a different dimension of flavour to Whittaker's Artisan Collection West Coast Buttermilk Caramelised White Chocolate, which heroes the distinctive flavour of locally sourced buttermilk.

To celebrate the latest ivory addition to Whittaker's inventory, the chocolatier has shared three delicious recipes that hero the New Zealand-made treat - of course, Blondie can be substituted for other alternatives, such as Cadbury's Caramilk, or classic white chocolate. For an ultra decadent experience, House of Chocolate offers a locally made, dry-roasted hazelnut caramelised white chocolate bar - yum.

Whittaker's Blondie will be available in stores nationwide from Monday, February 21.

No-Bake Slice

Serves: 15

Difficulty: Easy


  • 1 packet plain vanilla biscuits (such as Super Wine biscuits)
  • 200g condensed milk
  • 2 tbsp golden syrup
  • 100g butter
  • 0.25 cup desiccated coconut
  • 45g dried apricots, chopped (optional)
  • 250g Whittaker's Blondie Chocolate
  • 1 tbsp coconut oil.


  1. Line an 18 x 25cm baking tray with baking paper.
  2. Crush biscuits in a food processor (if you don't have a food processor, crush them by placing them in a plastic bag and bash them with a rolling pin).
  3. In a large saucepan melt together the condensed milk, golden syrup and butter.
  4. Add the biscuits, desiccated coconut, and apricots (if using) to the melted mixture. Mix well and press firmly into the prepared baking tray.
  5. Melt together in the microwave Whittaker's Blondie Chocolate and coconut oil (heat in short increments to avoid burning). Mix until smooth and spread evenly over the biscuit base.
  6. Chill then cut into pieces.


  • If you want to make the topping thicker, use an extra block of chocolate.
  • The addition of coconut oil is to help make the chocolate layer easier to slice through, 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.
Photo of the no-bake slice
Photo credit: Supplied

Pressed Flower Brownie

Serves: 18

Difficulty: Medium


  • 300g butter
  • 0.75 cup dark cocoa
  • 2.5 cup brown sugar
  • 3 (large) eggs
  • 1.5 cups flour
  • 250g Whittaker's Blondie Chocolate
  • 1.5 tbsp neutral oil (such as canola, vegetable oil)
  • Pressed edible flowers (refer to the notes below on how to press).


  1. Preheat the oven to 160°C fan bake.
  2. Grease and line a 20 x 30cm baking tin (we used one with high sides).
  3. In a large saucepan, melt the butter and cocoa over a low heat. Once melted, remove from the heat and add the brown sugar.
  4. Quickly beat in the eggs one at a time. Mix in the flour and pour into the prepared tin.
  5. Bake for around 30 minutes or until it's firm around the edges. Remove from the oven, allow to cool in the tin for 10 minutes and then transfer it to a cooking rack.
  6. Once completely cool, return to the baking tin.
  7. Break up blocks of Whittaker's Blondie Chocolate and melt with oil in the microwave (in short increments to avoid burning). Pour on top of the cooked brownie.
  8. Leave for around 10 minutes until partially set, then lay edible pressed flowers on top of the soft chocolate.
  9. Allow to set completely and then cut into squares (to ensure a clean cut, place the brownie in the freezer for around 5 minutes).

Pressing flowers

  1. Use scissors to cut the flower as close to the bottom of the bloom as possible.
  2. Place the blooms on a paper towel and lay another paper towel on top.
  3. Place them inside the microwave and weigh down the flowers with a microwave-safe dish.
  4. Make sure the entirety of the flowers are under the weight.
  5. Microwave strength will vary, so we recommend microwaving your flowers for a minute to start and check the flowers as you go.
  6. Heat the flowers until they are dry and appear flat.
Photo of the pressed flower brownie
Photo credit: Supplied

White Chocolate and Macadamia Cookies

Serves: 21

Difficulty: Easy to medium


  • 0.5 cup caster sugar
  • 0.75 cup brown sugar (packed)
  • 110g butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1.25 cups flour
  • 0.5 tsp Baking soda
  • 130g Whittaker's Blondie Chocolate, chopped into chunks (remainder reserved for decoration)
  • 50g macadamias, roughly chopped and extra for decoration.


  1. Preheat the oven to 180°C fan bake.
  2. Line a baking tray with baking paper.
  3. In a large mixing bowl, whisk together the caster sugar, brown sugar and butter until smooth.
  4. Whisk in the egg and vanilla.
  5. Sift in the flour and baking soda, then mix well to combine.
  6. Mix in the Blondie Chocolate and macadamias, then chill the dough for at least 30 minutes.
  7. Spoon the mixture in approximately 1.5 tablespoon portions, placing them around 5cm apart on the prepared baking tray.
  8. Bake in the oven for 12-15 minutes, or until the edges have started to brown.
  9. Remove from the oven and place one square of chocolate on top of each biscuit, allowing it to melt.
  10. Cool the biscuits on a tray for 5 minutes then transfer to a cooling rack.
  11. For decoration, melt the remaining Whittaker's Blondie chocolate and drizzle it over the cookies before sprinkling them with the remaining macadamias.

Note: If you do not have access to macadamias, feel free to omit them from the recipe.

Photo of the white choc and macadamia cookie
Photo credit: Supplied