Quick Crescent Pecan Pie Bars Recipe - Allrecipes.com
Quick Crescent Pecan Pie Bars Recipe
  • READY IN hrs

Quick Crescent Pecan Pie Bars

Recipe by  

"Refrigerated crescent rolls make this pecan bar recipe simple and quick to prepare."

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 24 bars Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Heat oven to 350 degrees 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.
Kitchen-Friendly View

Footnotes

  • High Altitude (3500-6500 ft): No change.
  • Submitted by
  • Albina Flieller, Floresville, TX
  • Bake-Off® Contest 24, 1973
  • $25,000 ONE OF TWO GRAND PRIZE WINNERS
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2008

These taste just like pecan pie! I had trouble with the directions in figuring out why the two rectangles were mentioned. Fairly quick and really easy. I used non stick spray but mine stuck to the sides some. The edge pieces could be hand held to nibble on, but the center ones needed a fork as the filling was gooey and too messy to be picked up. I added another handful of pecans since it seemed to need more. Overall, this was very good.

 
Most Helpful Critical Review
Nov 24, 2010

The topping is good, but we did not care for the crescent roll crust! Look up the recipe for "pecan pie bars I", and with just the few extra minutes it takes to make the crust, you will have amazing pecan pie bars that are better than pecan pie!

 
Nov 23, 2010

I made this about a month ago for an appetizer night. Everything had to be finger food. This was a huge hit and I have been requested to bring it to Thanksgiving instead of Pecan Pie (along with a Chocolate and Pumpkin Pie). If you can buy the Crescent Sheet it is so much easier. If you don't get the perforations completely sealed the topping will seap out and make a mess. Also make sure the sides come up as high on the pan as possible or it sill seap underneath. I read where someone had to eat the middle with a fork as it was to gooey. I did not have that problem. It was a tab limper than the edges but was still easy to carry. Maybe their's wasn't quite done or I got lucky. I did make mine a day ahead so it is possible sitting that extra time helped. The taste was every bit as good as pecan pie and to me it is so much easier to eat and to make. Enjoy

 
Nov 06, 2008

Delicious, brought them to work & people are slobbering all over them. I made a smaller amount. I used 3 of the crescents for my son's breakfast. Pressed the other 5 into an 8x8 square pan. Used a bit more than halve of the filling. Lots more pecans. Yummy! I thought I overcooked them, wasn't paying attention, but they are still so good! Tastes like a mock pecan pie.

 
Nov 30, 2010

These are the best.. I made two batches in one week. My family loved them. I tripled the recipe for a big cookie sheet.

 
Nov 24, 2010

This was good! I used more nuts than it called for and let it cool for at least 2 hours before cutting into squares.

 
Oct 05, 2010

My husband and mother loved these. I thought they were a bit too sweet and they got soggy very quickly. I think I didn't ensure the crust was pre-baked enough and will definately try this again. Thanks for a great recipe!

 
Nov 24, 2008

These were good. Be sure not too overcook the crust in the prebaking stage.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States