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Quick Pecan Pie Bars

 Quick Pecan Pie Bars
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.
24 ServingsPrep: 20 min. Bake: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 97 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 90 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.