Ingredients for Easy Peppermint Dessert
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How to Make Easy Peppermint Dessert
- Crush 1 ½ cups chocolate sandwich cookies into fine crumbs. Melt 6 tablespoons (3 ounces) unsalted butter; mix with cookie crumbs.
- Press crumb mixture into the bottom of an ungreased 13x9x2 inch rectangular pan.
- In a large bowl, gently fold 2 pints of peppermint ice cream with 2 cups of whipped topping.
- Evenly spread the ice cream mixture over the cookie crust.
- Freeze for 3 hours, or until firm.
- While the ice cream freezes, prepare the chocolate sauce:
- Melt 4 tablespoons (½ stick) unsalted butter in a 2-quart saucepan over low heat. Add 6 ounces of semi-sweet chocolate chips, stirring constantly until melted and smooth.
- Stir in ½ cup granulated sugar.
- Gradually whisk in ½ cup milk.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the chocolate sauce cool completely (about 2 hours). Pour 2 cups of the cooled chocolate sauce evenly over the frozen ice cream layer.
- Freeze for at least 8 hours, and no longer than 2 weeks.
- Cover and refrigerate the remaining chocolate sauce.
- When ready to serve, reheat the reserved sauce gently until warm.
- Cut the dessert into 15 (5 rows x 3 rows) bars.
- Top each bar with warm chocolate sauce and a dollop of remaining whipped topping.
- Sprinkle with crushed candy canes (about ¼ cup).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
201g
Fat
89g
Carbs
23g
