Crescent Roll Pecan Pie Bars
Stephanie @ Plain Chicken
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!
9x13-inch Cake Pan
can refrigerated crescent rolls
light corn syrup
Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray.
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.
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.
All images and text © Plain Chicken, Inc.
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