White Chocolate Lime Bars

 

3/4

cup Gold Medal® all-purpose flour

1/4

cup sugar

1/4

cup butter or margarine, softened

1/4

cup finely chopped pecans

1/4

teaspoon salt

1

egg yolk

1

cup sugar

1

tablespoon Gold Medal® all-purpose flour

2

teaspoons grated lime peel

3

tablespoons lime juice

3

eggs

Several drops green food color

Raspberries or maraschino cherries, if desired

1/2

cup white vanilla baking chips

2

tablespoons butter or margarine

2

tablespoons light corn syrup

1

to 2 teaspoons hot water

• 1 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.
• 2 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.
• 3 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.