Easy Pecan Pie Bars are made with a crescent roll crust. Easy and fun to make, these pecan pie bars will become a family favorite!
Some of my favorite memories of being with my Meemaw (don’t laugh we call our grandparents funny names in the South) are of shelling pecan at her kitchen table. Those pecans would become some of the best pies, cakes and cookies you ever had.
In the spirit of my beloved Meemaw I decided I would make a cookie with pecans. After looking through my favorite cookbooks I settled on Easy Pecan Pie Bars. This recipe just seemed like something she would have loved.
So like all of the desserts I share with you this one is easy so even if you’re like me and only bake a few times a year you’ll be able to whip these together without even using a mixer.
The crust for the bars is actually canned crescent dough from the refrigerator section of the grocery store. To use it simply unroll it in the bottom of an 9×13 pan and press around the edges to form about a half inch crust.
I was able to find crescent dough in sheets that did not have the perforated lines. If you can’t find the she sheets a regular can of crescent dough will work just a well. To use it simply unroll it in the bottom of a 9×13 pan and press firmly to close the diagonal perforations so that the dough seamlessly covers the pan. Then press the edges of the dough up the sides of the pan to form about a half inch crust around the edge.
Place the pan in a 350º oven and bake for eight minutes. The dough will not be completely baked through. That’s fine, you’re going to bake it a few more minutes once you add the pecans. So don’t put it back in the oven. You don’t want a burnt crust.
While the dough is in the oven whisk together melted butter, corn syrup, sugar, vanilla and a beaten egg until smooth.
Next, add the pecans to the bowl and stir together until the pecans well coated.
Remove dough from the oven and pour the pecan mixture over the top while it is still warm.
Return pan to oven and bake for another 18-20 minutes or until the filling is set and the dough is a golden brown.
You will need to let the pan cool completely before cutting it into bars. I recommend waiting at least an hour. Believe me that hour I waited was the longest hour of my whole life. I kept walking into the kitchen and checking the timer because they just smelled so good.
When the bars are cooled cut them into squares and serve.
At the beginning of this post I told you that I chose the recipe because it reminded me of my Meemaw and spending time in her kitchen. Her kitchen wasn’t fancy and honestly she wasn’t either but she loved a good home cooked meal, and enjoyed baking at the holidays but most of all she loved sharing food with people. I guess this apple didn’t fall to far from the tree.
Thanks for stopping by New South Charm! If you haven’t already I’ve love of you to follow me on Facebook or Instagram. I’m always sharing something good and I promise you’ll love it too.
Happy Cooking Y’all!
Susanne
Easy Pecan Pie Bars
Ingredients
- 1 can 8 oz refrigerated crescent rolls
- 1 cup pecans chopped
- 2 Tbsp butter or margarine melted
- 1/2 cup corn syrup
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg beaten
Instructions
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Unroll dough in the bottom of a 9x13 pan and press together any holes. Press dough along the side of the pan to create crust
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Place the pan in a 350º oven and bake for eight minutes. The dough will not be completely baked through.
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While the dough is in the oven whisk together melted butter, corn syrup, sugar, vanilla and a beaten egg until smooth.
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Next, add the pecans to the bowl and stir together until the pecans well coated.
-
Remove dough from the oven and pour the pecan mixture over the top while it is still warm.
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Return pan to oven and bake for another 18-20 minutes or until the filling is set and the dough is a golden brown.
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Cool bars completely before cutting
Amy | Amy's Cooking Adventures
These look amazing!!!
Susan
I also have pecan picking memories with my grandmother. We make pecan pie cookie bars, too. But you’ve made this recipe so very easy with the crust trick. Definitely giving it a try.
Wendy Klik
These sound perfect. I love pecan pie so I know I would love these as well.
Kris ~ Big Rigs 'n Lil' Cokies
Delicious! Nothing like pecans fresh from the south! (Says the jealous girl from Wisconsin!)
Cindy| Cindy's Recipes and Writings
Crescent rolls sound like a great choice for a base. I have to try these soon!
Rebekah @ Making Miracles
What a tasty, fun, and easy cookie recipe to whip up this fall! Thanks for sharing! 🙂 I love seeing all the way crescent dough can be used. It’s so versatile!
The Better Baker
Yes oh yes please! Pecan pie is my favorite holiday treat…and I am such a Cookie Monster. So glad you shared this with us at Weekend Potluck!
Audrey
My Texas cousins called our grandmother Meemaw, but this California girl always called her Grandma. She responded happily to both.
As for these cookies, I adore anything with pecans so I would devour them readily. Good thing they look easy to make.
Erin Table for Seven
Yum..love pecans! They are perfect this time of year!
Nichole @ Cookaholic Wife
Yum! These look sooooo good!
Cynthia L
I love pecans and am always so excited when my Mom brings me some from New Mexico. I have made a recipe that is similar to this and we love it. I am so glad you are a part of the Fill The Cookie Jar group! See you next month.
Sunny G
I just made these to take to a Fathers Day celebration and they turned out amazing. I added a tap of cinnamon and they are perfect! This recipe is easy to assemble and quick!
Linda
Love these bars. So happy to find this recipe. Had it at one time but lost it about 10 yrs ago when I moved. Have missed making these for family & friends. Thank you so much for sharing!
Kristy Robinson
Lovely!
You might also try putting chocolate chips, coconut and/or more pecans on top of dough – before you add the mixture & it simulates a German chocolate pie. . . Not that this recipe needs any help!
Barbara Henning
So you would put the chips and coconut on crust before or after the first baking of the crust?
Jill
do you recommend light or dark corn syrup?
Susanne
I recommend light corn syrup for these Pecan Pie Bars.
Susanne
Valerie Marie
mine are in the oven rn 😁 Sooo excited to try them! I wasn’t sure if I should grease the pan or not so I didn’t, I hope I didn’t miss that part in the instructions 🙃 Thank you only 16 more minutes to go!!!