White Chocolate Bonbons Recipe

24 servings, ready in 6 hours

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.


  • 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

Nutrition information

per serving
Total Fat 7.00g
Saturated Fat 3.50g
Sodium 25.00mg
Total Carbohydrates 10.0g
Sugars 8.00g
Protein 2.00g

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