White Chocolate Lime Bars

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F. 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.