These pecan pie bars are a quick and easy dessert that tastes just like a traditional pecan pie but with a flaky, buttery crust. Using refrigerated crescent dough as the base, this recipe creates a rich and sweet filling with pecans, corn syrup, sugar, and vanilla. Perfect for holidays, potlucks, or an afternoon treat, these bars bring all the flavors of pecan pie in a simple, handheld form.
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Quick Crescent Pecan Pie Bars
Quick Crescent Pecan Pie Bars FAQ
Can I use homemade pie crust instead of crescent dough?
Yes, but the texture will be different. Crescent dough adds a light, flaky layer, while pie crust makes a denser base.
How should I store these pecan pie bars?
Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Can I freeze pecan pie bars?
Yes, wrap them tightly in plastic wrap and store in a freezer-safe container for up to two months.
Can I add chocolate or other flavors?
Absolutely! A drizzle of melted chocolate or a sprinkle of cinnamon can add a unique twist.
Food History
Pecan pie is a classic Southern dessert that dates back to the late 19th century, becoming widely popular in the 1920s when corn syrup became a common baking ingredient. The idea of turning pecan pie into bars likely emerged in the mid-20th century as home bakers looked for quicker and more convenient ways to enjoy the flavors of this traditional dessert. Refrigerated crescent dough became a staple in American kitchens in the 1960s, making recipes like these pecan pie bars both easy and delicious.
Timeline
- 1886 – Earliest known pecan pie recipes appear in Texas cookbooks.
- 1920s – Corn syrup becomes a common sweetener in pecan pie.
- 1965 – Pillsbury introduces refrigerated crescent rolls, a game-changer for quick recipes.
- 1970s-1980s – Pecan pie bars become a popular alternative to full-sized pies.
- Today – These bars remain a favorite for easy holiday baking.
Recipe Discussion
This recipe transforms classic pecan pie into easy-to-cut bars using crescent dough as the crust. The dough is pressed into a baking pan and partially baked before adding a rich, nutty filling. The filling consists of eggs, sugar, corn syrup, vanilla, and melted butter, creating a sweet and gooey texture. Chopped pecans are mixed in for crunch, and the mixture is poured over the baked crust before going back into the oven. Once cooled, the bars are sliced into squares, making them perfect for serving at gatherings.
Preparation Tips
- Lightly grease the baking pan to prevent sticking.
- Use a fork to press the seams of the crescent dough together for an even crust.
- Pre-bake the crust for five minutes to keep it firm under the filling.
- Stir the filling thoroughly to distribute the pecans evenly.
- Let the bars cool completely before cutting for clean slices.
- Store leftovers in an airtight container to keep them fresh.
Recommended Kitchen Products
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- 13×9 baking pan – A nonstick pan is ideal for evenly baking these bars.
- Silicone spatula – Helps spread the filling evenly across the crust.
- Sharp knife – Ensures clean cuts when slicing the bars.
- Cooling rack – Allows the bars to set properly before serving.
Serving Suggestions
- With a scoop of vanilla ice cream for a rich dessert.
- Drizzled with caramel or chocolate sauce for extra sweetness.
- Paired with a cup of coffee or tea for an afternoon treat.
- Served at holiday gatherings or bake sales.
- Topped with whipped cream for a lighter finish.
A Delicious Shortcut to Pecan Pie
These quick crescent pecan pie bars offer all the flavor of a traditional pecan pie with half the effort. The flaky crust pairs perfectly with the gooey, nutty filling, making them a crowd-pleaser at any gathering. Whether served warm or at room temperature, these bars bring a homemade touch to any occasion.
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Quick Crescent Pecan Pie Bars
Quick Crescent Pecan Pie Bars (VRP 400)
These easy pecan pie bars use refrigerated crescent dough for a flaky crust and a rich, nutty filling with pecans, corn syrup, and vanilla. A quick and delicious alternative to traditional pecan pie.
Ingredients
- 8-ounce can Pillsbury Refrigerated Quick Crescent Dinner Rolls
- 1 egg, beaten
- ½ cup chopped pecans
- ½ cup sugar
- ½ cup corn syrup
- 1 tablespoon butter or margarine, melted
- ½ teaspoon vanilla
Instructions
Preheat oven to 375 degrees. Lightly grease 13x9-inch pan. Separate crescent dough into 2 large rectangles. Press rectangles over bottom and ½-inch up sides of prepared pan to form crust; seal perforations. Bake crust at 375 degrees for 5 minutes. In medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375 degrees for 18 to 22 minutes until golden brown. Cool; cut into bars. makes 2 dozen bars.