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Chocolate Mint Dessert

By: Barb Siebenaler

"'A rich fudge layer plus crunchy nuts and coconut make this dessert perfect for when you want to serve something special without last-minute fuss,' says Barb Seibenaler of Random Lake, Wisconsin. 'It's easy to make the day before and freeze overnight.'"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup butter or margarine, divided
1 (10 ounce) package shredded coconut
1/4 cup packed brown sugar
1/4 cup chopped pecans
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups sugar
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
2 quarts mint chocolate chip ice cream, softened

Directions

In a skillet, melt 1/2 cup butter. Add coconut; cook and stir until golden brown. Remove from the heat. Stir in brown sugar and pecans; mix well. Set aside 1 cup. Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. x 2-in. dish. In a saucepan over medium heat, melt the chocolate and remaining butter. Add sugar and milk. Bring to a slow boil; cook for 5 minutes. Remove from the heat; stir in vanilla. Cool; pour over coconut mixture. Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months.