Pecan pie is one of the most popular desserts around the holidays, but if you’re looking for an easier, more portable version, we’ve got you covered! Nancy Parent, Owner of Tiers of Joy showed us how to make quick crescent pecan pie bars.
Quick Crescent Pecan Pie Bars
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet SAVE $
- 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°F.
If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13×9-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 13×9-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.