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1 pkg. yellow cake mix
1-1/2 cups quick cooking oats
1/2 cup butter, softened
1/2 cup flour
1 14-oz. can sweetened condensed milk (NOT evaporated)
1 8-oz. can crushed pineapple, drained, reserving liquid
1/2 tsp. nutmeg
1 cup chopped macadamia nuts
1 cup coconut
1 cup vanilla milk chips
1 cup powdered sugar
4-6 tsp. reserved pineapple liquid
Heat oven to 350 degrees. Grease 13x9" pan. In large bowl, combine cake mix, oats, butter and egg and mix until crumbly. Reserve 1-1/2 cups crumb mixture and press remaining crumb mixture in bottom of prepared pan.
Combine flour, sweetened condensed milk, drained pineapple and nutmeg in medium bowl and blend well. Pour over crust in pan.
Add macadamia nuts, coconut and vanilla milk chips to reserved crumbs and mix well. Sprinkle evenly over pineapple filling. Bake at 350 degrees for 30-40 minutes until golden brown. Cool completely.
In small bowl, combine powdered sugar and enough reserved pineapple liquid for desired consistency and drizzle over cooled bars. Store in refrigerator.