Wednesday, November 23, 2011

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

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.

46 comments:

  1. yummmmmy going to make these tomorrow for a treat for hubby....

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  2. Know what I am going to make ... pecan pie is my FAV
    TYSM for sharing.

    GIVEAWAY ends 9/9
    Have a lovely week.
    TTFN ~
    Marydon

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  3. These look so yummy !! will make them for ME!!!!

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  4. Going to fix them for the family and then I will fix them for a treat at Thanksgiving. The look so darn good

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  5. In the oven now..smelling so good

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  6. Any ideas on what I could use instead of the dough? I am allergic to some of the ingredients in the premade kinds. Would regular pie crust work?

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    1. I don't see why not? Also, if you aren't allergic to the ingredients, you could even whip up a quick shortbread and use that as the 'base' instead!

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  7. Looks amazing!! Going to make them right now!!!!

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  8. just made them, they are smelling great. Can't wait for them to cool, I have them in an open window and its only 40 degrees outside lol. mmmmmm

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    1. Yum! It's in the 50s here, but it FEELS like 40° thanks to the wind! I hope you enjoy the pecan pie bars, and I'm sure anyone outside can smell them right now!

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  9. Wondering if you could make these without the pecans? I love them, but would be making them for a fussy Father in law! :)

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    1. Carrie, I honestly don't know if the pecans can be omitted; they are pretty central to the dish. I'm pretty sure, if left out, the bars would not hold together; the pecan pie "filling" is fairly gooey already, and the nuts serve to bind everything together. You could possibly substitute a different nut like walnuts or almonds, but I can't vouch for how the recipe would turn out.

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  10. Would any changes need to be made for high altitude??
    Thanks!!

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    1. Honestly, I'm not sure. The crescents, since pre-made, MAY have high-altitude baking instructions on the container. As far as the filling goes, I really don't know (altitude is never an issue here) - sorry that isn't very helpful!

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    2. I made these in Denver and made no adjustments (other than more pecans). It was the first dessert that disappeared on Thanksgiving!

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  11. Was this in a mold or was it free form?

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    1. As mentioned in the above recipe, everything was prepared in an ungreased 13x9" pan.

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    2. How do you get them out perfectly like your picture?? I always have a hard time when it's in a pan like that...

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    3. These: http://blog.rouxbe.com/wp-content/uploads/2009/03/04_bench-scraper.jpg work GREAT to cut the bars into perfect squares. They're also awesome for fudge, brownies, cake, you name it!

      As far as getting them OUT once cut, the offset spatula (http://www.greatknives.com/Ateco%20Photos/42-%201387%20&%201389.jpg) can't be beat.

      I got both my scraper and offset spatula at a local restaurant supply house for under $5 apiece and I can't live without them!

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    4. I made these last night for a thanksgiving gathering. 18 mins is too long to bake these. mine were over done. next time i will only bake them for 10-12 mins. the filling on these is very thin. i think they will be great when not over cooked. I used a full cup of pecans on mine. Half a cup wouldn't have been enough to look like the pic above.

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  12. Did you really only use 1/2 cup of pecans? I got all the ingredients to make this for thanksgiving but your picture looks like it's more than the 1/2 cup i bought? Just don't want to mess them up!

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    1. Yep, only 1/2 cup of chopped pecans! Which is GREAT considering how expensive pecans are this year!

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  13. Looks great! If I use shortbread would I cook it for a few mins. 1st?

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    1. Probably about 5 minutes or so if I had to guess!

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  14. Can you use this recipe as a pie?

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    1. Grace, I'm not sure if you can, since I've never tried it. However, I am making pies for Thanksgiving, and will be posting my pecan pie recipe tomorrow!

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    2. Ok Thanks! BTW I loved this recipe and it tastes amazing!

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    3. Thank you! Just check back tomorrow, and there will definitely be a pie post or two!

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  15. Mine turned out AMAZING! The perfect way to describe is pecan pie without all the extra filling. I did increase the pecans to about 2 cups though! Using 1/2 a cup wouldn't have covered the entire pan. Great recipe - thanks for sharing! I'll be making this from now on!

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  16. I made these for Thanksgiving also! Kids loved them! I added extra pecans too :) . I also made sweet potato pie bars..using the cresent roll just like u used for the pecan bars and they turned out amazing!! Thanks for sharing

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  17. Julie,

    Im finishing these in the oven now, they seem to be perfect! I read through the other comments before I started, and wanted to comment on a couple of the issues some people had. I thought 18 or so minutes might be too long as well, so I put my baking dish on a cookie sheet in the oven, that kept my bottom crust from burning before my insides were done, it's a good trick and worked well, I did only cook them for about 15 mins, my oven runs hot so I kept an eye on the heat and also rotated the whole thing halfway through because my oven is not the most even when it comes to delicate baking!
    I also used more pecans, but I didnt chop mine as much, there are a lot of halves, this made it seem like you'd need more, if they were chopped I'm pretty sure 1/2 cup would be perfect.
    And as for getting them out of the pan in tact, the first one is always the ugly sacrifice to the cook, this is tradition! lol. Anyway thanks for the post, these smell great, and I'm guessing I will not be waiting for them to cool completely before I burn my fingers and tongue to try one =)

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  18. I have been looking for a pecan bar recipe ever since I could not find the pecan bar package in store. Thanks. My husband loves pecan pie. I will be making them!

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  19. I was wondering if they could be put in the freezer for a later day!

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  20. I baked this the whole 22 minutes. Guess it depends on your oven. I used the recommended 1/2 cup chopped pecans, it covered the crust, I can see how you could use more if you wanted. I used the crescent roll sheets, they come without perforation. It would be very tasty with a shortbread crust too! These are thin, but it's enough for the taste of pecan pie without feeling like you'll gain 5 lbs from a slice! Thansk for the recipe.

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  21. My problem was that I did not have the crust pushed up high enough, my filling overflowed and it stuck to the pan :(

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  22. Awesome recipe! I loved it! It is very easy to make vegan and allergen friendly too. Just for anyone who has allergies or is vegan this is what I did, you can easily omit the egg for 1 ener-g egg replacer. It worked like a charm. I used Earth Balance Soy Free buttery spread instead of butter, also worked great! For the crescent rolls you can use Immaculate brand crescent rolls which are egg/dairy free or you can use HEB brand (or any vegan) pie crust. I have made it with both crescents and pie crust and both are good. Be sure, if using pie crust not to over cook though or it becomes very tough. 30 minutes is good for the crust version. Awesome recipe. I had been searching for years for allergen friendly adaptable pecan pie recipes and now I have one! Thanks!!!!

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  23. Just made these for my family to enjoy tomorrow. Can't keep my hands off of them! Might need to run out and get the fixins for another batch just in case.

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  24. Made these today and they are awesome there already half gone.I will be making these again thanks for sharing :)

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    1. You're welcome! Glad you enjoyed them!

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  25. YAY!!! I'm beyond excited to try these!! I have a 9 year old who has severe allergies to Milk and Eggs. Traditional Pecan Pie is a forbidden fruit.:)) I can handle/substitute 1 egg. Thanks so much for posting!!! Bring on the Holidays!!!

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    1. Wonderful!!! I hope your child enjoys these - I know it can be really hard to enjoy the holidays when someone has a food allergy. Just check the crescent roll base to make sure there are no milk/eggs, or use a good substitute (maybe you could do a graham cracker crumb type of base?).

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  26. Can these be frozen to use at a later date?

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    1. I've never tried to freeze these bars, but I HAVE frozen an actual pecan pie before, so it would PROBABLY work!

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  27. A secret recipe not shared eventually dies! Share your pecan pie recipe please! ~ Mary

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