Pecan pie is always a big hit in my house. It’s a sweet dessert, but the natural buttery texture and nutty flavor of the pecans makes it a pleasing treat, especially during the holidays. The only problem is that pies can take a long time and a lot of effort to make, especially if they’re being made from scratch, and store-bought pies just never taste quite as good as the homemade ones do. When I saw this cookie recipe, I knew I had to try it.
The base for these bars is crescent rolls, which saves on time and effort when it comes to baking them. The buttery, flaky rolls are reminiscent of pie crust and that’s what really makes these bars true to their name. The pecan topping tastes like pecan pie filling and works with the crescent rolls to create a dessert that not only tastes like the pie, but has the textures of it too. Although my family always has pecan pie for Thanksgiving, this would be an easy Christmas cookie recipe to bring the flavors back in another form.
The topping is wonderful when it’s still gooey and warm, but the bars taste just as good once they’ve cooled fully. Personally, though, I think these cookies taste best still warm. There’s just something about warm pecan pie that makes me think of cool fall nights and family gatherings. Whether for a crowd or for yourself, though, this cookie recipe never fails to make delicious treats. These would be good as a dessert for a family dinner or, how I prefer, as a warm bedtime treat with a cold glass of milk. Any way you serve them, these cookies are sure to be a hit.
Yield: 24 bars
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
1 (8-ounce) package refrigerated crescent rolls
¼ cup granulated sugar
¼ cup packed light brown sugar
¾ cup chopped pecans
¾ cup corn syrup
1 large egg, beaten
1 tablespoon unsalted butter, melted
½ teaspoon vanilla extract
Pinch of sea salt
1. Preheat the oven to 375°F. Coat a 9 × 13-inch baking dish with cooking spray.
2. Separate the dough into two large dough rectangles and press over the bottom and up the sides of the prepared baking dish. Press to seal the perforations. Bake for 5 minutes.
3. Combine the remaining ingredients in a bowl and mix well. Pour over the crust.
4. Bake for 15 to 20 minutes, until the crust is golden and the filling is set.
5. Cool, then cut into bars to serve.
Easy Pecan Pie Bars