Simple Crescent Roll Pecan Pie Bars

Pecan pie is hands down one of my favorite desserts, but let’s be honest – making a whole pie from scratch can feel like a big project. Between rolling out the crust and worrying about whether it’ll turn out right, I sometimes skip it altogether. That’s where these crescent roll pecan pie bars come to the rescue.

I stumbled across this recipe when I was looking for something that gave me all those rich, gooey pecan pie flavors without the fuss. Using crescent rolls as the base was a game changer. No rolling pins, no pie dishes, and definitely no stress about whether my crust will hold up.

These bars taste just like the real deal but come together in about half the time. Plus, they’re perfect for feeding a crowd – way easier to serve than slicing up a traditional pie. Trust me, once you try these, you might find yourself making them more often than the original.

What Kind of Pecans Should I Use?

For these pecan pie bars, you’ll want to use fresh pecans rather than ones that have been sitting in your pantry for months, as old pecans can taste stale or even rancid. You can buy them already chopped to save time, or chop whole pecan halves yourself for better flavor and texture. If you’re chopping your own, aim for pieces that are roughly the size of small peas – not too fine, but not huge chunks either. Before using them, give your pecans a quick taste test to make sure they’re still fresh and haven’t developed any bitter or off flavors.

Options for Substitutions

These pecan pie bars are pretty forgiving when it comes to swaps, so here’s what you can try:

• Crescent rolls: If you can’t find crescent rolls, you can use puff pastry or even a pre-made pie crust. Just press it into your pan and poke a few holes with a fork before adding the filling.
• Pecans: Walnuts or chopped almonds work great as substitutes. You could even try a mix of different nuts for variety, just keep the total amount the same.
• Light corn syrup: Dark corn syrup will give you a richer, more molasses-like flavor. You can also substitute with honey or maple syrup, though the texture might be slightly different.
• Butter: Coconut oil or vegetable oil can replace the melted butter if needed. Just make sure it’s at room temperature so it mixes well with the other ingredients.
• Sugar: Brown sugar adds a nice caramel flavor and works perfectly in place of white sugar. Use the same amount but expect a slightly deeper taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making crescent roll pecan pie bars is not properly sealing the crescent roll seams, which can cause the filling to leak through and create uneven bars – press those perforated lines together firmly with your fingers or a rolling pin.

Another common error is overbaking the bars, which makes the filling hard and chewy instead of gooey like traditional pecan pie, so start checking for doneness around 20 minutes when the top is golden brown but still has a slight jiggle in the center.

To prevent soggy bottoms, make sure to prebake the crescent roll crust for about 5 minutes before adding the pecan filling, and always let the bars cool completely before cutting – this patience pays off with clean, neat squares that hold their shape.

What to Serve With Crescent Roll Pecan Pie Bars?

These sweet pecan bars are perfect on their own, but they really shine when served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The cool, creamy texture is a nice contrast to the rich, nutty sweetness of the bars. I love serving them alongside a hot cup of coffee or tea, especially during the fall and winter months when you want something cozy and comforting. For special occasions, try drizzling a little caramel sauce over the top or serving them with a glass of cold milk for the kids.

Storage Instructions

Keep Fresh: These pecan pie bars taste amazing for days! Store them covered at room temperature for up to 3 days, or pop them in the fridge for up to a week. I actually think they taste even better the next day once all those flavors have had time to meld together.

Freeze: You can freeze these bars for up to 3 months in a freezer-safe container with parchment paper between the layers. They’re perfect for making ahead for holidays or when you want to have a sweet treat ready to go. Just cut them into squares before freezing for easy serving later.

Serve: Let frozen bars thaw at room temperature for about 30 minutes before serving. If you stored them in the fridge, they’re delicious cold or you can let them come to room temperature for that perfect chewy texture. I love serving these with a scoop of vanilla ice cream for an extra special dessert!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 18-22 g
• Fat: 85-95 g
• Carbohydrates: 225-245 g

Ingredients

For the crust:

• 1 can (8 oz) refrigerated crescent dough

For the pecan topping:

• 3/4 cup chopped pecans
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 large egg

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Lightly spray a 9×13-inch baking dish with cooking spray to ensure the bars don’t stick.

Step 2: Form and Bake the Crescent Dough Crust

• 1 can (8 oz) refrigerated crescent dough

Unroll the can of crescent dough and press it evenly into the bottom and about 1/2 inch up the sides of the prepared baking dish.

Be sure to firmly press together any perforations in the dough to create a seamless crust.

Prebake the dough in the oven for 8 minutes so it partially sets and won’t become soggy once the filling is added.

I’ve found that prebaking helps keep the crust crisp.

Step 3: Prepare the Pecan Filling

• 3/4 cup chopped pecans
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 large egg

While the crust bakes, combine the chopped pecans, granulated sugar, light corn syrup, melted butter, vanilla extract, and egg in a medium bowl.

Stir until well blended, ensuring all the ingredients are fully incorporated to make a smooth filling.

Step 4: Add Filling and Bake the Bars

• pecan filling from Step 3
• partially baked crescent dough crust from Step 2

Pour the prepared pecan filling evenly over the partially baked crust from Step 2.

Return the dish to the oven and bake for an additional 18 to 22 minutes, or until the filling is set and the bars are golden brown on top.

Step 5: Cool and Cut into Bars

Remove the baking dish from the oven and allow the bars to cool completely, which should take about 1 hour.

Once cooled, cut into bars for serving.

For a clean cut, I like to use a sharp knife wiped clean between slices.

Simple Crescent Roll Pecan Pie Bars

Delicious Simple Crescent Roll Pecan Pie Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 1775

Ingredients Method

Ingredients

  

For the crust:

• 1 can (8 oz) refrigerated crescent dough

For the pecan topping:

• 3/4 cup chopped pecans
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 large egg

Method

 

1. Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray to ensure the bars don't stick.
2. Unroll the can of crescent dough and press it evenly into the bottom and about 1/2 inch up the sides of the prepared baking dish. Be sure to firmly press together any perforations in the dough to create a seamless crust. Prebake the dough in the oven for 8 minutes so it partially sets and won't become soggy once the filling is added. I’ve found that prebaking helps keep the crust crisp.
3. While the crust bakes, combine the chopped pecans, granulated sugar, light corn syrup, melted butter, vanilla extract, and egg in a medium bowl. Stir until well blended, ensuring all the ingredients are fully incorporated to make a smooth filling.
4. Pour the prepared pecan filling evenly over the partially baked crust from Step 2. Return the dish to the oven and bake for an additional 18 to 22 minutes, or until the filling is set and the bars are golden brown on top.
5. Remove the baking dish from the oven and allow the bars to cool completely, which should take about 1 hour. Once cooled, cut into bars for serving. For a clean cut, I like to use a sharp knife wiped clean between slices.