Recipe courtesy of Albina Flieller
Quick Crescent Pecan Pie Bars
Total:
1 hr 55 min
Active:
10 min
Yield:
24 bars
Level:
None
Total:
1 hr 55 min
Active:
10 min
Yield:
24 bars
Level:
None

Ingredients

  • 1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury(R)
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon vanilla
  • 1 egg, beaten

Directions

Heat oven to 350 degrees F.

If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. 

Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. 

Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

Categories:

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