Pecan pie in a bite size bar! Crescent roll dough makes this pecan bar recipe simple and quick to prepare.
Oh boy, do I have a another great delicious treat to share with you!
But, shhh don’t tell anyone yet, let me ask you something first.
Do you make pecan pie every year? Do you ever feel the need to change things up but know that if you do, you might never be forgiven? Some things are just tradition.
You have to have them. Like Turkey, Pumpkin or Pecan pie for Thanksgiving.
What if you changed up the crust-filling-stuffing-baking recipe, would there be rioting at your house?
Shhhh….don’t tell anyone, I made pecan pie with crescent rolls 🙂
Look, I love a good pie crust, but I love any excuse to make something with crescent rolls too. 🙂
This crescent rolls crust is a delicious change with pecan pie that I think you might just love, too. Light, flaky, and so very easy makes an impressive addition to any holiday table or for entertaining.
Need I say more? let’s prepare some easy Pecan pie bars….
- 1 can (8 oz) refrigerated crescent rolls
- 2 Tbsp butter or margarine, melted
- 3/4 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg, beaten
- Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- Unroll dough, separate dough into 2 long rectangles and place in 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
- Firmly press dough perforations to seal.
- Bake 8 minutes.
- Combine all filling ingredients except 3/4 cups pecans in bowl and mix well.
- Stir in pecans.
- Spread evenly over hot, partially baked crust.
- Bake 18 to 22 minutes or until filling is set and golden brown.
- Cool about 1 hour; cut into bars.
This post is linked with Weekend Potluck @ The Better Baker, Sunflower Supper Club, Sweet Little Bluebird, The Country Cook, Frugal Family Favorites