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Quick and easy pecan pie bars thanks to
the convenience of refrigerated crescent roll dough used for
the crust.
Quick Crescent Pecan
Pie Bars
- Crust:
1 (8-ounce) can refrigerated crescent rolls
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- Filling:
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter or margarine melted
1/2 teaspoon vanilla extract
1 egg, beaten
- Preheat oven to 375°F (190°C).
- Unroll dough into 2 long rectangles. Place
in ungreased 13 x 9 2-inch pan; press over bottom and 1/2-inch
up sides to form crust. Firmly press perforations to seal. Bake
for 5 minutes.
- Meanwhile, in medium bowl combine all
filling ingredients. Pour over partially baked crust. Bake an
additional 18 to 22 minutes or until golden brown. Cool completely.
Cut into bars.
Makes 24 bars.
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