Tropical Pineapple Coconut Bars

By kayjayjohnson

Ingredients

• BASE
• 1 package (1-lb 2.25-oz) pudding-included yellow cake mix
• 1 1/2 cups quick-cooking rolled oats
• 1/2 cup margarine or butter, softened
• 1 egg
• FILLING
• 1/2 cup all-purpose flour
• 1 (14-ounce) can sweetened condensed milk (not evaporated)
• 1 (8-ounce) can crushed pineapple, well drained, reserving liquid
• 1/8 teaspoon nutmeg
• TOPPING
• 1 cup chopped macadamia nuts
• 1 cup coconut
• 1 cup white chocolate chips, vanilla
• GLAZE
• 1 cup powdered sugar
• 4to 6 teaspoons reserved pineapple juice

Details

Servings 36

Preparation

Step 1

Heat oven to 350°F. Lightly grease 13 x 9-inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture in bottom of greased pan.

In medium bowl, combine all filling ingredients; blend well. Pour into crust-lined pan. Add all topping ingredients to reserved crumb mixture; mix well. Sprinkle evenly over filling. Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool completely.

In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired drizzling consistency; blend until smooth. Drizzle over bars. Store in refrigerator.