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10 oz (300 g) white chocolate
1/2 cup (125 mL) whole, unsalted shelled pistachios
6 fresh mint leaves, finely chopped
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) evaporated milk
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 tsp (2 mL) vanilla extract
pinch of salt
In a stainless steel bowl break up white chocolate into pieces and combine pistachios and mint leaves and set aside.In a saucepan, mix all the caramel ingredients together, bring to a boil and cook for approximately 5 minutes, stirring occasionally.
Remove from heat and pour caramel liquid carefully into the stainless steel bowl; mix all ingredients thoroughly with a spatula until white chocolate pieces have melted.
Pour into an 8 inch (20 cm) prepared pan lined with parchment paper.
Refrigerate for 6 hours or place in freezer for 3 hours to set; remove from pan and cut into 24 small squares.
Nutrition InformationAmount per Serving
Serving Size: 1 square
Total Calories: 100
Calories from Fat: 63
Total Fat: 7 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Sodium: 25 mg
Total Carbohydrates: 10 g
Fibre: 0 g
Sugars: 8 g
Protein: 2 g
Exchanges per serving: 1.0 Fat, 0.5 Starch