Fwd: Pecan Bars

Pecan Pie Bars

I make DAMN good pecan pie. The recipe comes from my mother, who was given it by a dear friend before I was even born, on the condition that she never share the recipe. So, unfortunately, I won't be blogging that recipe. 

As much as I love a good pecan pie, I'm a HUGE fan of bars. They can easily be cut into equal portions, are more portable than cakes or pies, and, to me, much more kid friendly. This recipe for pecan pie bars is ridiculously easy, and always earns rave reviews. I like to make these a day ahead of time, cut into bars, and serve on a nice plate.

Pecan Pie Bars

adapted from Pillsbury

PRINTABLE RECIPE

Ingredients:

1 can of refrigerated crescent rolls

1/2 cup chopped pecans

1/2 cup sugar

1/2 cup corn syrup (dark or light, doesn't matter)

1 Tbsp butter, melted

1/2 tsp vanilla

1 egg, beaten

Unroll dough and separate into 2 long rectangles; place in an ungreased 13x9" pan and press along the bottom and 1/2" up the sides, pressing the perforations firmly to seal. Bake for 8 minutes in a 350-degree oven.

Meanwhile, in a large bowl, combine the pecans, sugar, corn syrup, melted butter, vanilla and egg. Pour over crust and bake 18-22 minutes or until golden brown.

Cool completely before cutting, and store at room temperature.