Friday, November 11, 2011
Pecan Bars - Football Friday
This is my new go-to recipe for pecan bars. These pecan bars are are unique in that the crust is made from a can of refrigerated crescent rolls. The crescent rolls make this recipe simple and quick to prepare. The pecan bars tasted just as good, if not better, than our usual pecan pie and were much easier to make. I took these to our tailgate and they were a huge hit. I am planning on making these for our Thanksgiving feast later this month. They are dangerously delicious!
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars.
Cooked by Steph & Eaten by Tadd 11/11/2011