White Chocolate Lime Bars

Ingredients

• 0.8 cup flour all-purpose
• 0.3 cup sugar 
• 0.3 cup butter softened
• 0.3 cup pecans finely chopped
• 0.3 teaspoon salt 
• 1  egg yolk 
• 1 cup sugar 
• 1 tablespoon flour all-purpose
• 2 teaspoons lime zest grated
• 3 tablespoons juice of lime 
• 3  eggs 
• 1 drops drop natural food coloring green
• 1 serving maraschino cherries 
• 0.5 cup peppermint candies white
• 2 tablespoons butter 
• 2 tablespoons plus light
• 1 teaspoons water hot

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Heat oven to 350°F. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches.
2. Bake about 20 minutes or until golden.
3. In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened.
4. Pour over baked layer.
5. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
6. In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable.
7. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.