Quick And Chewy Crescent Bars

Quick And Chewy Crescent Bars
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Looking for a dessert made with Pillsbury crescent dinner rolls? Then check out these chewy coconut and pecan bars – a yummy treat.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1972.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
48
servings
Ingredients
  • 1/2 cup all-purpose flour
  • 1 cup coconut
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup butter or margarine
  • 1 can (8-ounce) pillsbury refrigerated crescent dinner rolls or pillsbury refrigerated crescent dough sheet
  • 1 can (14-ounce) sweetened condensed milk
Directions
  1. Heat oven to 400 degrees F. In medium bowl, mix flour, coconut, brown sugar and pecans. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Set aside.
  2. If using crescent rolls: Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 15x10x1-inch pan; gently press dough to cover bottom of pan.
  3. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
  4. Bake 12 to 15 minutes or until deep golden brown. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
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