Lynn White enjoys one of her Almost Mounds Bars at her Clarkston home. The Oakland Press/TIM THOMPSON

Sometimes you sample a dish that tickles your taste buds so much that you have to seek out the person who made it and request the recipe.

That’s what happened to Lynn White of Clarkston. When she was introduced to a dessert made with chocolate, marshmallows and coconut, she enjoyed its rich taste so much that she requested the recipe and was presented with the instructions for Almost Mounds Bars.

White has since made the bars many times as a special treat for others. They enjoy it so much that they “subtly” let her know when it’s time for another batch with comments like “time for another cake.”

It also makes a great birthday cake, she added.

White likes the recipe because not only is it delicious, but it also is easy to prepare and will feed a crowd depending on the size of bars that are cut and served.



Almost Mounds Bars

1 box chocolate cake mix

2 sticks of butter, divided

24 large marshmallows

1?3 cup sugar

1 cup milk

12-ounce package of coconut

12-ounce package of semi-sweet chocolate chips

Prepare chocolate cake mix batter according to package directions, adding 1 stick butter if the mix doesn’t already call for butter. Pour batter into a prepared 11-by-15-inch jelly roll pan and bake at 350 F for 15-20 minutes.

In a medium-sized pan, stir marshmallows, sugar and milk over medium heat on the stove until the marshmallows melt. Add coconut and stir.

Spread over cooled cake layer.

In another pan, melt chocolate chips with 1 stick of butter over low heat. Spread over coconut layer and place in refrigerator.