Heat oven to 400°F. Grease 15x10x1-inch jelly roll pan. In small bowl, soften yeast in warm water (105 to 115°F.). In large bowl, combine flour, 1/4 cup sugar and salt. With pastry blender or fork, cut in 1 cup margarine until crumbly. Add yeast mixture and 3/4 cup warm milk (105 to 115°F.); mix well.
Divide pastry dough in half; shape into balls. Between sheets of waxed paper, roll out each ball of pastry to 17x12-inch rectangle. Remove top sheet of waxed paper from 1 rectangle. Place pastry rectangle in greased pan; remove remaining waxed paper. Press pastry over bottom and slightly up sides of pan.
In medium bowl, combine all filling ingredients. Spread evenly in pastry-lined pan. Remove top sheet of waxed paper from remaining pastry rectangle; place over filling. Remove remaining waxed paper. Seal edges securely. Prick top pastry with fork in several places.
Bake at 400°F. for 25 to 35 minutes or until light golden brown.
In small bowl, combine all glaze ingredients, adding enough milk for desired glaze consistency; blend until smooth. Drizzle over warm bars. Cool 1 hour or until completely cooled. Cut into bars.