Preheat oven 350°. In a large bowl, mix flour, sugar and baking soda; cut in butter until crumbly. Stir in egg. Reserve 2 cups crumb mixture for topping. Press remaining mixture onto bottom of an ungreased 15x10x1-in. baking pan. Bake 9-11 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, mix sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir over medium heat until thickened, about 2 minutes. Remove from heat; stir in vanilla.
Spread raspberry mixture over crust; top with reserved topping. Bake 20-25 minutes or until topping is golden brown. Cool slightly.
In a small bowl, mix glaze ingredients until smooth; drizzle over warm bars. Cool completely in pan on a wire rack. Cut into bars.