Quick Crescent Pecan Pie Bars
Quick Crescent Pecan Pie Bars
Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
24
servings
Total time: 1.73 hours
Ingredients
- 1 can (8-ounce) pillsbury refrigerated crescent dinner rolls or 1 can (8-ounce) pillsbury refrigerated crescent dough sheet
- 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.