| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 2 | cups white vanilla baking chips |
| 1 | cup coarsely chopped dried pineapple |
| 1 | cup flaked coconut |
| 1 | cup chopped macadamia nuts |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1. | Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan. |
| 2. | Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk. |
| 3. | Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. |
| In step 2, bake 20 minutes. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Skip the cooking spray, and instead line the pan with quick-release foil for quick cleanup and easy removal of bars. |
Nutrition Information:
230 ( 100); 12g ( 6g, 1/2g); 15mg; 100mg; 29g ( 0g, 23g); 3g 2%; 0%; 6%; 2% 1 ; 1 ; 0 ; 2 2