• Heat oven to 350ºF.
  • 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.
  • Bake about 20 minutes or until golden.
  • 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.
  • Pour over baked layer.
  • Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center.
  • Cool completely, about 1 hour.
  • 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.
  • 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.