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Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare.

Prep Time: 10 Min

Total Time: 1 Hr 45 Min

Makes: 24 bars

Albina Flieller
Floresville, Texas
Bake-Off® Contest 24, 1973
Recipe
Tips (3)
Reviews (18)
RECIPE TOOLBOX

INGREDIENTS

Crust
1
 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Filling
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

1 Heat oven to 350°F. 2 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. 3 Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. 4 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.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Bar)
  • Calories 100
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 10mg;
  • Sodium 85mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 1g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 0.00%;
  • Iron 0.00%;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

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