Packing a crunch

Hittaker’s launches new Hockey Pokey Crunch chocolate to its range

Whittaker’s new Hokey Pokey Crunch is a fresh take on its classic flavour that delivers a lot more ‘crunch’, thanks to a delicious new and improved recipe for the hokey pokey pieces and the generous amount of them that are included in each block.

The launch of Hokey Pokey Crunch adds to an exciting year for Whittaker’s as it celebrates its 125th anniversary, recently being named the Reader’s Digest Most Trusted Brand for the 10th consecutive year, and the induction of Whittaker’s founder JH Whittaker into the New Zealand Business Hall of Fame in March.

Like all Whittaker’s chocolate, Hokey Pokey Crunch is made from beans-to-bar at Whittaker’s one factory in Porirua. The flavour will be part of Whittaker’s permanent range and will be available in a 250g block, 50g slab and mini slab multipack. Hokey Pokey Crunch is 100 per cent Rainforest Alliance Certified, as is Whittaker’s entire range of 116 products that are crafted with Ghanaian cocoa beans.

Following is a recipe including the new Whittaker’s Hokey Pokey Crunch.

WHITTAKER’S HOKEY POKEY CRUNCH BISCUITS

Prep time: 15mins; Cook time: 15mins; Servings: Approx 21 biscuits

Ingredients

■ 1⁄2 cup castor sugar

■ 3⁄4 cup brown sugar (packed)

■ 110g butter, melted

■ 1 egg

■ 1 tsp vanilla extract

■ 1 1⁄4 cups all-purpose flour

■ 1⁄2 tsp baking soda

■ 150g Whittaker’s Hokey Pokey Crunch, chopped into chunks (remaining 100g chopped into squares)

Method

In a large mixing bowl, whisk together the sugars, and butter until smooth.

Whisk in the egg and vanilla.

Sift in the flour and baking soda, then mix well to combine.

Mix in 150g chocolate chunks, then chill the dough for at least 30 minutes.

Preheat oven to 180C. Line a baking sheet with baking paper.

Spoon the mixture in approximately 1 1⁄2 tablespoon portions, placing them about 5cm apart on the baking trays.

Bake in the oven for 12-15 minutes, or until the edges have started to barely brown.

Remove from the oven and place one square of chocolate on top of each biscuit, allowing it to melt onto the biscuit.

Cool the biscuits on a tray for ~5mins, then transfer to a cooling rack.