4.5
2 ratings

Quick Crescent Pecan Pie Bars

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973

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.

Ready in
1 h and 45 m
24
Servings
88
Calories Per Serving

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.

Nutritional Facts
Servings24
Calories Per Serving88
Total Fat3g4%
Sugar10gN/A
Saturated0.6g3.2%
Cholesterol8mg3%
Protein1g3%
Carbs15g5%
Vitamin A7µg1%
Vitamin K1µg1%
Calcium21mg2%
Fiber0.4g1.6%
Folate (food)4µgN/A
Folate equivalent (total)16µg4%
Folic acid7µgN/A
Iron0.4mg2.5%
Magnesium6mg1%
Monounsaturated1gN/A
Niacin (B3)0.5mg2.7%
Phosphorus22mg3%
Polyunsaturated0.8gN/A
Potassium25mg1%
Sodium51mg2%
Sugars, added10gN/A
Zinc0.3mg1.7%