BASE:

1 pkg. Pillsbury plus yellow cake mix
1 1/2 c. quick-cooking rolled oats
1/2 c. butter, softened
1 egg

FILLING:

1/2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 (8 oz.) can crushed pineapple, well drained, reserving liquid
1/2 tsp. nutmeg

TOPPING:

1 c. chopped macadamia nuts
1 c. coconut
1 c. vanilla milk chips

GLAZE:

1 c. powdered sugar
4 to 6 tsp. pineapple liquid

Heat oven to 350 degrees. Lightly grease 13x9 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.

Lightly spoon flour into measuring cup; level off. 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 degrees 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. Stir in refrigerator. 36 bars.