Pecan Pie Bars

First I opted not to use a jelly roll pan as so many said it made a mess. I used a 9 x 13 pan used a lot of cooking spray and did a fast crust by using 1 1/2 roll up dairy case pie crusts.

This has to be the best recipe out there! My office insists that I make them. The new Reynold’s Wrap Easy Release Foil works well to help get them out of the pan when the carmel sticks to the edge of your pan.

These turned out so good. I toasted my pecans for a few minutes before adding them and I didn’t bother chopping them. Also I lined my pan with foil and then greased the foil and had no trouble removing them from the pan

These were really fantastic! I made a few changes – I substituted bwon sugar fro teh white sugar in the crust and used unsalted butter instead of margarine.

Pecan pie in a bite-sized piece is perfect for a crowd! These pecan pie bars feature soft shortbread crust and all the flavor of a pecan pie.

    Ingredients:

    • 1 can crescent rolls (they now make it without seams)
    • 1/2 cup chopped pecans
    • 1/2 cup sugar
    • 1/2 cup corn syrup
    • 2 Tbsp butter or margarine, melted
    • 1 tsp vanilla
    • 1 egg, beaten

    Instructions:

    Heat oven to 350°F.
    Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
    Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
    Cool completely, about 1 hour, and cut into bars.

    Ingredients:

    • 1 can crescent rolls (they now make it without seams)
    • 1/2 cup chopped pecans
    • 1/2 cup sugar
    • 1/2 cup corn syrup
    • 2 Tbsp butter or margarine, melted
    • 1 tsp vanilla
    • 1 egg, beaten

    Instructions:

    Heat oven to 350°F.
    Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
    Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
    Cool completely, about 1 hour, and cut into bars.

    SAVE IT FOR LATER IN PINTEREST

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