Glaze:

1 cup powdered sugar
4 to 6 tsp. pineapple liquid

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

Makes 36 bars.

Base:

Heat oven to 350. Lightly grease 13 x 9 inch pan. In a 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.

Filling:

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

Lightly spoon flour into measuring cup; level off. In a medium bowl, combine all filling ingredients; blend well. Pour into crust-lined pan.

Topping:

1 cup chopped macadamia nuts
1 cup coconut
1 cup vanilla milk chips

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.