Quick Crescent Pecan Pie Bars

Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare. MORE+ LESS-

Bake-Off® Contest 24, 1973

Floresville, Texas

Crust

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup chopped pecans

1/2

cup sugar

1/2

cup corn syrup

tablespoon butter or margarine, melted

1/2

teaspoon vanilla

egg, beaten

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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.