For her time-saving take on pecan pie, Shirley Conklin from Salsbury Cove, Maine turns to convenient crescent roll dough. Served with coffee, the thin golden squares are ideal as a sweet breakfast treat or a rich after-dinner dessert.
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 egg
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1/2 cup corn syrup
- 1 tablespoon butter, melted
- 1/2 teaspoon milk
- Unroll crescent dough into a rectangle; press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. baking pan. Seal seams and perforations. Bake at 375° for 5 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients. Pour over the crust. Bake for 16-20 minutes or until golden brown and bubbly. Cool completely before cutting. Yield: 2 dozen.
Originally published as Pecan Pie Bars in Quick Cooking May/June 2003, p4 7
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