1 c. all-purpose flour
1/2 c. sugar
1/2 c. butter

FILLING:

8 oz. pkg. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1 tsp. vanilla
1 egg
8 oz. can crushed pineapple, well drained
1 c. flaked coconut
1/2 c. chopped macadamia nuts or almonds
1 tsp. butter, melted

GLAZE:

1/2 c. powdered sugar
3-4 tsp. milk
1/4 tsp. rum extract

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl combine flour and sugar with pastry blender or flour, cut in butter until crumbly. Press in bottom of ungreased 9 inch square pan. Bake at 350 degrees for 10 minutes.

In small bowl combine cream cheese, sugar, milk, vanilla and egg. Stir in pineapple. Spread over partially baked base. In small bowl combine coconut, nuts and 1 tablespoon melted butter; sprinkle evenly over pineapple mixture.

Return to oven and bake 18-20 minutes or until coconut is golden brown and filling appears set. Cool completely. In small bowl, combine all glaze ingredients. Drizzle over bar. Refrigerate until serving time. 36 bars.