4.666665
3 ratings

Quick Crescent Pecan Pie Bars

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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
15 m
(prepare time)
30 m
(cook time)
24
Servings
88
Calories Per Serving

Notes

Total time includes 1 hour of cooling time.

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.