1½ cups graham cracker crumbs

½ cup melted butter

1 (14-ounce) can sweetened condensed milk

1 teaspoon rum extract

2 cups sweetened flaked or shredded coconut

1½ cups white chocolate chips

¾ cup dried pineapple, chopped

1 cup macadamia nuts, chopped

Preheat oven to 350 F. Spray a 9-by-13-inch pan with baking spray and line with parchment paper, then set aside. In a medium bowl, combine graham cracker crumbs and melted butter. Stir with a fork until combined. Press graham cracker mixture into the bottom of the prepared pan with a spatula. In a small bowl, combine condensed milk and rum extract and gently whisk until combined. Set aside. Sprinkle coconut over the top of the graham cracker crust, followed by the white chocolate chips, pineapple and macadamia nuts. Drizzle the sweetened condensed milk mixture evenly over the top. Bake for 23-27 minutes; the bars are done when the edges are lightly brown.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana