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1½ cups quick-cooking oats

8 tablespoons (1 stick) butter, melted

1 large egg

For the filling

½ cup all-purpose flour

1 can (14 ounces) sweetened condensed milk

1 can (8 ounces) crushed pineapple, lightly drained

¼ teaspoon ground nutmeg

For the topping

1 heaping cup chopped macadamia nuts (about 4.5 ounces)

1 cup sweetened flaked coconut

1 cup (6 ounces) white chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray and set the pan aside.

2. Make the crust: Place the cake mix, oats, butter, and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Measure 1½ cups of this mixture and set it aside for the topping. Press the remaining mixture evenly into the bottom of the prepared baking pan and set the pan aside.

3. Make the filling: Place the flour, condensed milk, pineapple, and nutmeg in the same mixing bowl and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until the flour is just combined, 1 minute. Pour the filling into the baking pan.

4. Make the topping: Add the macadamia nuts, coconut, and white chocolate chips to the reserved topping 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. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting the bars (see page 400) and serving.

Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to five days. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight on the counter before serving.

Recipe Reminders

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SPECIAL TOUCHES

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APPLESAUCE BARS WITH A LIGHT CREAM CHEESE FROSTING

OR SHOULD I CALL THIS SPANISH BAR CAKE? For years my newsletter readers sought out the recipe for Spanish bar cake, a spice cake that used to be baked in A&P grocery stores in the South. It was baked on Saturday mornings, and readers had wonderful childhood memories of shopping with their parents and looking forward to a slice of this cake. I remembered Spanish bar cake from my days in Atlanta. It was a dense spice cake with raisins. When I was testing this particular recipe, adapted from one sent to me by Ken King of Birmingham, Alabama, I had flashbacks of the A&P cake. So call this recipe what you like—the cake is dense with applesauce, spices, raisins, and walnuts. I frosted it with a light cream cheese frosting but you could certainly use a richer version. Run the tines of a fork through the icing in squiggles and the cake will look just as we all remember. Add a tablespoon of unsweetened cocoa powder to the batter should you want to add a deep mysterious flavor to this spice cake.

makes:

about 32 bars

prep:

20 minutes

bake:

25 to 30 minutes

cool:

45 minutes

For the bars

Parchment paper, for lining the pan

1 package (18.25 ounces) plain spice cake mix

¼ cup lightly packed light brown sugar

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 cups unsweetened applesauce (from a 23-ounce jar)

⅔ cup vegetable oil

4 large eggs

¾ cup raisins, chopped (see Notes)