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Quick Crescent Pecan Pie Bars
By PugGrannie on October 04, 2007
Photo by KitchenKelly
4 Reviews
- Prep Time: 20 mins
- Total Time: 45 mins
- Yield: 24 bars
Photo by KitchenKelly
About This Recipe
"1973 Pillsbury Bake-Off winner."
Ingredients
- 1 (8 ounce) cans refrigerated crescent dinner rolls
- 1/2 cup pecans, chopped
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 tablespoon margarine or 1 tablespoon butter, melted
- 1/2 teaspoon vanilla
- 1 egg, beaten
Directions
- Heat oven to 375 degrees.
- Unroll dough into 2 long rectangles.
- Place in ungreased 13x9" pan; press over bottom and 1/2" up sides to form crust.
- Firmly press performations to seal.
- Bake at 375 degrees for 5 minutes.
- Meanwhile, in medium bowl combine all filling ingredients. Pour over partially baked crust.
- Return to oven and bake for an additional 18-22 minutes or until golden brown.
- Cool completely; cut into bars.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (602 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 86.4
- Calories from Fat 26
- 30%
- Amount Per Serving
- %
- Total Fat 2.9g
- 4%
- Saturated Fat 0.4g
- 2%
- Cholesterol 12.4mg
- 4%
- Sugars 6.3 g
- Sodium 52.1mg
- 2%
- Total Carbohydrate 14.3g
- 4%
- Dietary Fiber 0.5g
- 2%
- Sugars 6.3 g
- 25%
- Protein 1.3g
- 2%
Reviews
-
"I have been searching for a good and easy pecan bars and this is it!! super easy to make and tasty!! I would however recommend a pan just a little bit smaller than the 9x13. Its a little tough to get the dough to stretch up the side the half inch."
By Kathy in Fla on December 23, 2011 | 1273930
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"These were good and very easy to make. I doubled the filling because it was so thin with the amount called for. I baked for the full 22 minutes and they were nicely done. Thanks for the recipe!"
By Lil Sis on June 02, 2008 | 643427
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"Excellent recipe. First spotted it on the Pillsbury website so made it slightly different. I did not use the margarine and increased the pecans to 3/4 cup. (reserved 1/4 cup and sprinkled on top after pouring the mixture on the crust). There is enough dough in one can, you just have to spread it, using wet fingers and will be a thin crust. Also thought it was reminiscent of baklava but MUCH easier and without (so much) guilt. Presented as though I had slaved over it but really only took five minutes!"
By KitchenKelly on May 09, 2008 | 631216
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"we really enjoyed these! So easy to make and really gooey good. I had to hand out copies of the recipe to my guests. Its kinda like a large pecan buttertart, and whats better than that?"
By Jennygal on October 21, 2007 | 501788
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