I've had this one in my files for a while, and just don't want to wait until Nov. to post it, so you're getting it a tad early....=)
If you love pecan pie as much as I do,
If you love pecan pie as much as I do,
you're going to love these easy bars. These are not quite as sweet as the pie.
With a crescent roll crust, they're easy to mix up and have ready in the afternoon for a dinner meal or holiday gathering.
I've been wanting to make these for some time, and choose to use the basic recipe from Mr. Food. but I renamed them.
If you prefer a thick pecan pie bar, these are probably not for you as they are thin...but oh such great flavor! These are great all year around, but especially during holiday time.
Enjoy soon!
QUICK CRESCENT PECAN PIE BARS
1 (8-ounce) package refrigerated crescent rolls (or dough sheet)
FILLING:
FILLING:
1/2 cup sugar
3/4 cup chopped pecans
3/4 cup corn syrup
1 egg, beaten
1 tablespoon butter, melted
1/2 tsp. vanilla extract
Preheat oven to 350. Place crescent dough in ungreased 9" X 13" pan, pressing over the bottom and up 1/2" on sides to form crust. (If using rolls dough, be sure to press perforations to seal.) If using sheet of dough, cut into 2 long rectangles then press over bottom. Bake 8 minutes.
Meanwhile, in medium bowl, combine filling ingredients. Pour filling over partially baked crust. Bake 18 22 minutes or until golden brown. Cool completely, about an hour. Cut into 6 by 4 rows. Store at room temperature.
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