1 c. flour
1/2 c. sugar
1/2 c. butter

FILLING:

1 oz. cream cheese, softened
2 tbsp. sugar
2 tbsp. milk
1 tsp. vanilla
1 egg
8 oz. can crushed pineapple, drained
1 c. coconut
1/2 c. chopped macadamia nuts or almonds
1 tbsp. 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 measure cup, level off.

In medium bowl, combine flour and 1/2 cup sugar. With pastry blender or fork, cut in 1/2 cup butter until crumbly. Press in bottom of ungreased 9-inch square pan. Bake for 10 minutes.

In small bowl combine cream cheese, 2 tbsp. sugar, 2 tbsp. milk, vanilla and egg; beat until smooth. Stir in pineapple. Spread over partially baked base.

In small bowl combine coconut, nuts and 1 tbsp. 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 bars. Refrigerate.