Tropical Pineapple-Coconut Bars

By á-11607

Ingredients

• Base:
• 1 box (18.25oz.) Pillsbury Moist Supreme classic yellow cake mix
• 1 1/2 cups quick oats
• 1/2 cup butter or margarine, softened
• 1 egg
• Filling:
• 1/2 cup Pillsbury BEST flour
• 1 can ( 14 oz.) sweetened condensed milk (not evaporated)
• 1 can ( 8 oz.) crushed pineapple, well drained, liquid reserved for Glaze
• 1/2 teaspoon ground nutmeg
• Topping:
• 1 cup chopped macadamia nuts
• 1 cup coconut
• 1 cup white vanilla baking chips (6 oz.)
• Glaze:
• 1 cup powdered sugar
• 4 to 6 teaspoons reserved pineapple liquid

Preparation

Step 1

Heat oven to 350. Lightly grease 13x9 pan with shortening or cooking spray. In a large bowl beat all base ingredients with electric mixer on low speed until crumbly. Reserve 1 1/2 cups of crumb mixture in medium bowl. Press remaining crumb mixture in bottom of pan. In another medium bowl, stir together all filling ingredients; pour over crust in pan. To the reserve 1 1/2 cup crumb mixture, add all topping ingredients; mix well. Sprinkle topping mixture evenly over filling. Bake 30 to 40 minutes or until golden brown. Cool completely, about 1 hour. In a small bowl, stir together powdered sugar and enough reserved pineapple liquid until smooth and thin enough to drizzle. Drizzle glaze over bars.