Easy Pecan Pie Bars With Crescent Rolls
Pie Bars

Easy Pecan Pie Bars With Crescent Rolls

  • December 11, 2021

Quick Crescent Pecan Pie Bars was one of 2 winners of the Pillsbury Bake-Off in 1973.I think it’s interesting that they had such a similar type of recipe win 2 years in a row.I guess those judges in the ’70s really loved bar type cookies with pecans!Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust.They taste just like pecan pie in a bar form with a soft crust.They taste just like pecan pie in a bar form with a soft crust.Prep Time 15 mins Cook Time 20 mins Inactive Time 1 hr Total Time 1 hr 35 mins Servings: 24 bars Calories: 92 kcal Ingredients Crust 1 can Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet Filling 1/2 cup chopped pecans.Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. .

Easy Pecan Pie Bars

Easy Pecan Pie Bars

Easy Pecan Pie Bars

Some of my favorite memories of being with my Meemaw (don’t laugh we call our grandparents funny names in the South) are of shelling pecan at her kitchen table.So like all of the desserts I share with you this one is easy so even if you’re like me and only bake a few times a year you’ll be able to whip these together without even using a mixer.The crust for the bars is actually canned crescent dough from the refrigerator section of the grocery store.To use it simply unroll it in the bottom of an 9×13 pan and press around the edges to form about a half inch crust.While the dough is in the oven whisk together melted butter, corn syrup, sugar, vanilla and a beaten egg until smooth.Return pan to oven and bake for another 18-20 minutes or until the filling is set and the dough is a golden brown.At the beginning of this post I told you that I chose the recipe because it reminded me of my Meemaw and spending time in her kitchen. .

Easy Pecan Pie Bars

Easy Pecan Pie Bars

Easy Pecan Pie Bars

Crescent roll dough makes this pecan bar recipe simple and quick to prepare.This crescent rolls crust is a delicious change with pecan pie that I think you might just love, too.Light, flaky, and so very easy makes an impressive addition to any holiday table or for entertaining.1 egg, beaten Instructions Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.Combine all filling ingredients except 3/4 cups pecans in bowl and mix well.Bake 18 to 22 minutes or until filling is set and golden brown.This post is linked with Weekend Potluck @ The Better Baker, Sunflower Supper Club, Sweet Little Bluebird, The Country Cook, Frugal Family Favorites. .

Pecan Pie Bars

Pecan Pie Bars

Pecan Pie Bars

With the holidays coming up we could all use an easy dessert when entertaining guests.Baking is one of the best parts of holidays but treats don’t just appear out of thin air.I went to Walmart to grab the ingredients for these easy Pecan Pie Bars including Pillsbury Original Crescent Rolls.Who wants to slave away in the kitchen to make treats when they could be spending time with family?You must add these Pecan Pie Bars to your holiday list of goodies to bake.Unroll the crescent dough and press into the bottom and partway up the sides of the baking dish.Remove from oven and allow to cool about 1 hour before cutting and serving. .

Reduced-Sugar Quick Crescent Pecan Pie Bars Recipe

Reduced-Sugar Quick Crescent Pecan Pie Bars Recipe

Reduced-Sugar Quick Crescent Pecan Pie Bars Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.These pecan pie bars are an adaptation of a winning Bake-Off® contest recipe.Ingredients Crust 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet Filling 3/4 cup chopped pecans.2 Unroll dough in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust.Pour filling over partially baked crust; spread evenly.Nutrition Information 90 Calories, 5g Total Fat, 1g Protein, 9g Total Carbohydrate, 4g Sugars Nutrition Facts Serving Size: 1 Bar Calories 90 Calories from Fat 45 Total Fat 5g 8% Saturated Fat 1 1/2g 7% Trans Fat 0g Cholesterol 15mg 6% Sodium 75mg 3% Potassium 20mg 1% Total Carbohydrate 9g 3% Dietary Fiber 0g 0% Sugars 4g Protein 1g Vitamin A 0% 0% Vitamin C 0% 0% Calcium 0% 0% Iron 0% 0% Exchanges: 1/2 Starch; 0 Fruit; 0 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 Choice 1/2 *Percent Daily Values are based on a 2,000 calorie diet.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_6ede48a0-b81d-4db4-adb9-0697593b55e7\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22Simple\x22,\x22deferId\x22\x3a\x22r4135a1df1af04eb8bcdf2b4e39e26ad5\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/pillsbury/recipe/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","enableLyticsIntegration":true,"lyticsWaitTimeThreshold":5000,"size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"1cde19ed-4785-4b31-b324-2a10c1577b6f","doubleClickAdContainerId":"4af6413a-209a-4a9e-a94b-2ada246d7c41","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Crescent Pecan Pie Squares

Crescent Pecan Pie Squares

Crescent Pecan Pie Squares

With their crescent roll crust topped with a super-quick ooey-gooey pecan pie filling, these bars truly couldn't be any easier or more delicious.Taking advantage of crescent roll convenience for the crust, these pecan pie bars are truly super easy to make.With their crescent roll crust topped with a super-quick ooey-gooey pecan pie filling, these bars truly couldn't be any easier or more delicious.Just unroll a tube of crescent dough, fit it into the bottom of a baking dish, top with a tasty traditional pecan pie filling, and it's good to go to bake up into a pan of these mouthwatering Crescent Pecan Pie Squares.Which makes these beauties a perfect and super easy fall, Thanksgiving, and Christmas time treat.To do so, simply unroll a tube of crescent roll dough in the bottom of greased 9x13-inch baking dish.If you're using regular crescent rolls, press the seams together with your fingers to seal the perforations so the filling doesn't leak through the crust.In a mixing bowl, whisk together an egg, granulated sugar, some light corn syrup, melted butter, vanilla extract, and a small bit of salt. .

Easiest Pecan Bars Ever Recipe

Easiest Pecan Bars Ever Recipe

Easiest Pecan Bars Ever Recipe

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan.Join us and discover thousands of recipes from international cuisines.ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. .

Pecan Pie Bars I Recipe

Pecan Pie Bars I Recipe

Pecan Pie Bars I Recipe

I suggest using the large disposable foil pans found at Sam's Club or Wal-Mart.If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven.When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight.It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency.Rating: 5 stars Let me share my thoughts on this really great pecanpie bars.I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it 'leaks' it WILL stick!In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt.Also, I toasted the pecans at about 300 degrees for about 10 minutes or so to bring out the flavor (watch them close so they don't burn!), then tossed them with about 1/2 TBSP of salted butter before I added them to the filling mixture.I took these to a bake sale at my son's school and got rave reviews!Rating: 5 stars First I opted not to use a jelly roll pan as so many said it made a mess.The filling fit perfectly and I also added a couple of handfuls of chocolate chips to the top!The filling did not leak at all and the crust lifted easily from the bottom of the pan!Because the volume of filling was deep I cooked it in a 325 convection oven for considerably longer than the recipe stated.I toasted my pecans for a few minutes before adding them and I didn't bother chopping them.I absolutely love pecan pie but often find that it is made too thick and is thus overly sweet and rich.The crust was really nice and buttery an excellent texture and the filling was perfectly gooey and sweet. .

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