Heat chips, butter and corn syrup over low heat; stir constantly, until smooth.
Stir in water until spreadable. Preheat oven to 350°F.
Mix ¾ cup flour, ¼ cup sugar, the butter, pecans, salt, and egg yolk.
Press on bottom and ½ inch up sides of ungreased square pan, 9 x 9 x 2 inches.
Bake about 20 minutes or until golden.
Beat 1 cup sugar, 1 Tbsp. flour, the lime peel, lime juice, 3 eggs, and 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.
Spread with White Chocolate Glaze.
Refrigerate 30 minutes.
Cut into 6 rows by 6 rows.
Top each with raspberry.
Store covered in refrigerator up to 48 hours.
Provided by General MillsServes 36.
Approximate Nutrition Analysis (per serving): calories, 90; protein, 1 g; carbohydrate, 12 g; fat, 4 g; cholesterol, 30 mg; sodium, 40 mg.
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