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
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Pin This RecipeThis 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.
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 Recipe – seriously delicious!!! SO much amazing flavor from the real maple syrup! Super easy to make!…
Pecan Pie Brownies (Easy & Delicious)
Pecan Pie Brownies – two of my favorite desserts combined into one. Brownies topped with pecan pie filling! SO good!…
Crescent Roll Pecan Pie Bars
Equipment:
Ingredients:
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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You don’t specify about the sugar. It is white sugar and not brown?
It is white sugar. FYI: in recipes, if it isn’t noted as brown sugar, you can assume it is white sugar.
Can you make this recipe using Cresent roll dough?
This recipe does use crescent roll dough
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.
Thanks for such a great and simple idea. I just pinned it to make for Thanksgiving, can't wait to try
Can we replace the egg in this recipe? or omit it,perhaps?
I really thing the recipe needs the egg, but you can make it however you wish. Good luck!
Try subbing cornstarch or ground flax seeds! I’m going to try cornstarch first.
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?
I have recipes like that too! These are great – you won't be disappointed. 🙂
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!!!!
How far in advance can you make these? Sounds so yummy and easy! Thanks!
Wonder how it would turn out with a few handfuls of mini chocolate chips thrown in? Everything is better with a little chocolate, right?
Heck yes! That is a great idea!
Wonder how it would turn out with a few handfuls of mini chocolate chips thrown in? Everything is better with a little chocolate, right?
Well yum!
Darlene – they are easy & super delicious! Hope you like them!
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
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!
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.
Karen – Thanks! There seems to be a lot of this going around on Facebook. Thanks so much for letting me know!
Debi – I used unsalted butter
Would it matter if you used unsalted butter?
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.
How can you possibly get on package of crescent rolls to cover a 9 x 13 pan?
Jessica – these can be made a day ahead of eating. They will keep several days
Are they good to make ahead or day of?
Kristine – I'm so excited to hear you loved the pecan bars!!
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!
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.
I can't wait to try these…they look good & easy! Yay! Thanks for the recipe..~betty
Just took these out of the oven and can't wait for them to cool!
Making this right now to take to Game night tomorrow night at a friends.
This was a hit at my office Christmas lunch today. So quick and easy.
Could you use walnuts instead of pecans?
yes
I made these for Thanksgiving and they were a hit !!!!
Thank you! I can't wait to make them for Thanksgiving 🙂
sflip – I used light corn syrup, but either will do
Did you use light or dark corn syrup in the pecan bars?
Thanks!
I haven't made pecan bars in SO long! These look amazing!
Made these the other night! So yummy! Tastes just like pecan pie without all the fuss. I used reduced fat crescent rolls…yummy!
They seem very thin can you use a smaller pan?
Make them however you want
Okay, I think I need to make a few batches and taste test them before turkey day.
Mmmmm!! Those look SO delicious! What a great alternative to the basic pecan pie! 🙂
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. 😉
Looks like some seriously gooey treats. Yesterday, I posted about building on your pesto chicken.
I will be making these this weekend! Yum! I tried your White Bubble Up Pizza with shrimp-kids loved it. Thanks!
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!
This looks terrific! I've been playing with an apply pie square recipe that I think you'll like too.