BASE:

1 pkg. yellow cake mix
1 1/2 c. quick-cooking oats
1/2 c. butter
1 egg

FILLING:

1/2 c. unbleached flour
1 (14 oz.) can sweetened condensed milk
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
4-6 tsp. pineapple liquid

Heat oven to 350 degrees. Grease 9x13 inch pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cup of the crumb mixture. Press remaining mixture in bottom of greased pan. Lightly spoon flour into 1-cup measure.

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

In small bowl, mix powdered sugar and enough pineapple liquid for consistency to be able to drizzle. Blend smoothly. Drizzle over bars. Store in refrigerator. Yield: 36 bars.