The Supermom Chef

My hubby is a really big pecan pie fan, so naturally as soon as I saw this recipe I thought of him. I made these this summer to take on our beach trip and everyone loved them. They are much simpler than the traditional pecan pie bars as there’s no crust to make, you just roll out the dough in the pan and pour the filling over it. The one and only thing that I might change about these the next time that I make them is to double the filling. They were delicious as is, but I felt like just a little more filling would send these totally over the top.

Oh, and I’ll go ahead and apologize for the terrible photograph. When I made these I was packing my family of five for a trip to the beach and let’s just say that my hands were overly full. So I just snapped and went. You know how it goes, right?

Crescent Pecan Pie Bars

1/2 cup chopped pecans

1/2 cup sugar

1/2 cup corn syrup

1 tablespoon butter or margarine, melted

1/2 teaspoon vanilla

1 egg, beaten

1 (8 oz) can refrigerated crescent dinner rolls

Heat oven to 350 degrees F. Unroll dough and press into the bottom and up the sides of a 9×13″ baking dish to form a crust, pressing perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix pecans, sugar, corn syrup, butter, vanilla, and egg. Pour filling over partially baked crust. Bake 18 to 22 minutes, or until golden brown. Cool completely and cut into bars.

Recipe from: http://www.pillsbury.com/recipes/quick-crescent-pecan-pie-bars/82f4481e-66f0-4054-a636-22c0a708b8ca/