Source: Quaker

3/4 cup granulated sugar
1/2 cup (1 stick) regular butter, softened
2 cups quick or old-fashioned oats, uncooked
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 (14 ounce) can low-fat sweetened condensed
    milk (not evaporated milk)
1/2 cup reduced-fat sour cream
2 teaspoon finely grated lime peel, firmly packed
1/2 cup fresh lime juice (about 3 limes)
1/2 cup shredded coconut
3 1/2 ounces macadamia nuts, chopped (3/4 cup)

Preheat oven to 350 degrees F. Lightly spray bottom and sides of a 13 x 9-inch metal baking pan with cooking spray.

In a large bowl, beat sugar and butter with electric mixer until creamy. Add combined oats, flour and salt. Mix until crumbly.

Reserve 1 cup oat mixture for topping; set aside. Press remaining oat mixture onto bottom of pan. Bake 10 minutes or until light gold en brown. Transfer to cooling rack.

In same bowl, combine sweetened condensed milk, sour cream, lime peel and lime juice. Mix well. Carefully pour evenly over the hot crust. Combine reserved oat mixture, coconut and nuts. Mix well and sprinkle evenly over filling, patting lightly.

Bake 30 to 34 minutes, or until topping is light golden brown. Cool completely before cutting into bars. Store covered in the refrigerator.

Yields 32 bars.