Easy Crescent Roll Pecan Pie Bars

Easy Crescent Roll Pecan Pie Bars – crescent roll crust topped with a delicious pecan pie filling. SO easy and they taste amazing!!! There are never any left! Everyone always asks for the recipe! #bars #pecan #pecanpie #dessert #crescentrolls

Easy Crescent Pecan Bars - crescent roll crust topped with a delicious pecan pie filling. SO easy and they taste amazing!!! There are never any left! Everyone always asks for the recipe!

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This is my new go-to recipe for pecan bars. These pecan bars are unique in that the crust is made from a can of refrigerated crescent rolls. These bars tasted just as good, if not better, than our usual pecan pie and were much easier to make. That is a win in my book! The bars don’t have a ton of filling, so they are more like a pecan pie brittle. That is perfectly fine with me. I am not a huge fan of the gooey filling, so these bars are right up my alley.

To make the bars, press a can of crescent rolls into the bottom of a cake pan or baking dish. Whisk together sugar, corn syrup, egg, vanilla, and chopped pecans. Pour the pecan pie filling over the crescent rolls and bake.

  • I used light Karo corn syrup.
  • You can use low-fat crescent rolls or crescent sheet dough.
  • Can add some chocolate chips to the filling.
  • Store the bars at room temperature in an air-tight container.
  • The bars will keep 3 to 4 days.
Easy Crescent Pecan Bars - crescent roll crust topped with a delicious pecan pie filling. SO easy and they taste amazing!!! There are never any left! Everyone always asks for the recipe!

I took these Crescent Roll Pecan Pie Bars 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! Here are a few more of our favorite pecan pie recipes:

Air Fryer Pecan Pie

Air Fryer Pecan Pie – Who knew you could make pecan pie in your air fryer?!?! You can and it…

Boiled Pecan Pie

Boiled Pecan Pie – no more runny pecan pie filling! This recipe is fail-proof! Boil the filling and then bake…

Maple Pecan Pie

Maple Pecan Pie – seriously delicious!!! SO much amazing flavor from the real maple syrup! Super easy to make! Pie…

crescent roll pecan pie bars

Crescent Roll Pecan Pie Bars

Yield: 24 bars
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Easy Crescent Roll Pecan Pie Bars – crescent roll crust topped with a delicious pecan pie filling. SO easy and they taste amazing!!! There are never any left! Everyone always asks for the recipe!

Ingredients:

  • 1 (8-oz) can refrigerated crescent rolls
  • ¾ cup chopped pecans
  • ½ cup sugar
  • ½ cup light corn syrup
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 1 egg, beaten

Instructions:

  • Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
  • Unroll dough and press in bottom and ½ inch up sides of a 9×13-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.

Notes:

  • I used light Karo corn syrup.
  • You can use low-fat crescent rolls or crescent sheet dough.
  • Can add some chocolate chips to the filling.
  • Store the bars at room temperature in an air-tight container.
  • The bars will keep 3 to 4 days.

Steph

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crescent roll pecan pie bars

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Comments

  1. It snowed today and I had a can of crescent dough that's been rolling around in my fridge for a while now so I thought why not. They turned out SO GOOD and they were very quick and easy to make. I love easy!! Maybe my son will make it home before they are all gone but my husband and I can make no promises.

  2. I was just going through some of my boards on pinterest and noticed that I'd pinned these like five times. LOL! I guess I need to make them, huh?

  3. These turned out AMAZING! My husband and I snuck a few tonight 🙂 I think they will be the star of dessert tomorrow. I added more pecans but that is all I changed. Soooo good! Thank u!!!!

  4. Wonder how it would turn out with a few handfuls of mini chocolate chips thrown in? Everything is better with a little chocolate, right?

  5. Wonder how it would turn out with a few handfuls of mini chocolate chips thrown in? Everything is better with a little chocolate, right?

  6. Wow, yum, yum.

    Hi, found your blog on Pinterest. I am repinning. This recipe looks easy enough that I just might have to try it. LOL

  7. I made these and accidentally forgot to bake just the crescent roll crust before baking it all together 🙁
    The topping seeped into the bottom, and it cooked up very gooey. I cranked up the oven and put foil on top to hopefully bake the crust much more than the topping, but it still came out very gooey.
    On the bright side, it tasted delicious! We have to eat it with a fork, but it still tastes like pecan pie. Yum!
    Next time I will get it right!

  8. Made these yesterday. Very easy and good! Plan to keep this recipe as a favorite. My husband was wanting a pecan pie this weekend, I made the Kentucky Derby one the first night, but he didn't like the chocolate. He requested more of this one, said it curbed his pecan craving and tasting like a pie.

  9. Love your blog…and your recipes! I'm sharing your Pecan Bars recipe (with credit given to you of course) on my blog (www.whatscookinwithfaithy.blogspot.com). Hopefully more folks will come visit so they can enjoy your blog as much as I do!
    –Faithy

  10. Karen – Thanks! There seems to be a lot of this going around on Facebook. Thanks so much for letting me know!

  11. Bonnie – I have no problem getting one can of crescent rolls to fit in a 9×13 inch pan. It actually fits perfectly. Hope you give it a try. The pecan bars are great.

  12. These are awesome! Just made them today for Thanksgiving and they were the hit of our dinner! I used over a cup of pecans and could have used more. I also bought the sheet of crescent roll dough so there were no perforations. Super easy and super good!

  13. These were sooo good. The only problem (well since a very few are left it wasn't a big problem) I had was that they were kind of soft. The edge pieces seemed to be fine but the others weren't terribly firm.

  14. Made these the other night! So yummy! Tastes just like pecan pie without all the fuss. I used reduced fat crescent rolls…yummy!

  15. Steph, just Pinned this one to use at Thanksgiving! And we only have about two square inches of the cream cheese spaghetti casserole left. It was GREAT! I think I ate half the pan all by myself. 😉

  16. I'm salivating over these bars. They look so tasty and easy, my favorite combo. This is going on my to make list for sure!

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