Pineapple Coconut Bars

I want to share a story with all our Cottage Sisters about my friend Stephanie. Now for those of you that may be asking yourselves what does Stephanie have to do with Pineapple Coconut Bars??? Is Jill losing it??? Has she lost her edge??? Has she been into the cooking sherry?? Well let's just say the jury is still out on some of those questions but for now hang in there with me. Stephanie is that type of Mom that bullet bounce off of. She is "Elasta Girl". She is one of the best Mom's I have ever met and beyond that she is my great friend.She loves to cook and make great, tasty, recipes for her family. Recently during a poolside chat she shared this great new cookbook with me. I fell in love at first site. Let's just say that's a little problem I have. We'll talk later! Now you'll notice I said "great friend", that's because my friend let me borrow this book before she even had a chance to use it! How awesome is that???? This book is the second version for Anne Byrn and I have to say it is wonderful. Not only does it have great recipes but she has really helpful tips included.
For my first recipe I chose the pineapple coconut bars. They sounded so good I just had to have one. Trust me when I say, if pineapple, coconut, and white chocolate, ring your chimes, well then it's all good.


Ingredients:
For the crust:
Vegetable oil spray for misting pan
1 pkg  (18.5 oz) yellow or white cake mix, plain or with pudding
1 1/2 cups quick cooking oats
8 tablespoons of butter, melted
1 large egg
For the filling:
1/2 cup of all purpose flour
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of crushed pineapple, lightly drained
1/4 teaspoon of nutmeg
For the topping:
1 heaping cup of chopped macadamia nuts, I used pecans
1 cup of sweetened flaked coconut
1 cup (6 oz) white chocolate chips

Preheat your oven to 350*
I line my baking dish with tin foil and spray the tin foil. When done you just lift out the foil and it is so much easier to cut.

Place the cake mix, oats, butter, and egg in a large mixing bowl and beat with the mixer on low speed until the ingredients are incorporated, about 1 minute.



Measure out 1 1/2 cups and reserve. Place the rest in the pan and press to make evenly to make the crust.

Place the flour, condensed milk, pineapple, and nutmeg into the same mixing bowl (no need to wash), beat with mixer on low until flour is just combined. Pour the filling onto the crust.


Add the nuts, coconut, and white chocolate chips to the reserve toping mixture and stir until just combined. Scatter the topping over the filling.

Place the pan in the oven and bake the bars until the edges have set and the center is golden brown, 35 to 40 minutes.

When done, let cool for a few minutes. Lift out tin foil and transfer to a wire rack.

Okay, do I really need to write a word here? I mean, come on! These are so good you just cannot imagine. The flavors really work and the texture with the coconut and nuts is great and hits all the right places in your mouth. Now I used pecans because I really can't afford macadamia nuts. You can use whatever you like or have on hand. These got the thumbs up from all concerned parties!
Jill