Chocolate Mint Dessert

• 1 cup butter, divided
• 3-1/2 cups sweetened shredded coconut (about 10 ounces)
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 4 ounces unsweetened chocolate
• 1-1/2 cups sugar
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 2 quarts mint chocolate chip ice cream, softened

1. 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.
2. Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish.
3. 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.
4. Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight.
5. Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months.

butter, coconut, brown sugar, pecans, chocolate, sugar, milk, vanilla, mint chocolate chip ice cream

Taken from www.tasteofhome.com/recipes/chocolate-mint-dessert/ (may not work)