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.
- 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
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.