Description
These Crescent Roll Pecan Pie Bars combine the flaky, buttery texture of crescent rolls with the rich, sweet filling of a classic pecan pie. Perfect for dessert or a sweet snack, they are easy to prepare and bake into delicious bars that are crispy on the edges and gooey in the middle.
Ingredients
Scale
Crust
- 1 (8-oz) can refrigerated crescent rolls
Filling
- ¾ cup chopped pecans
- ½ cup sugar
- ½ cup light corn syrup
- 2 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Crust: Unroll the refrigerated crescent roll dough and press it firmly into the bottom and about ½ inch up the sides of the prepared baking dish. Be sure to press down all the perforations to seal the dough to create a solid crust. Bake this crust in the preheated oven for 8 minutes to partially cook it.
- Make Filling: While the crust is baking, combine the chopped pecans, sugar, light corn syrup, melted butter, vanilla extract, and egg in a medium bowl. Mix until all ingredients are well incorporated.
- Assemble and Bake: Pour the pecan filling evenly over the partially baked crust. Return the dish to the oven and bake for an additional 18 to 22 minutes, or until the filling is golden brown and set.
- Cool and Serve: Remove the baking dish from the oven and let the bars cool completely, about 1 hour, before cutting into 24 bars for serving.
Notes
- Pressing down the perforations on the crescent roll dough prevents the crust from separating during baking.
- Allowing the bars to cool completely ensures clean slices that hold their shape.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- Chopped pecans can be lightly toasted beforehand to enhance their flavor if desired.
