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Pecan Bars II

Pecan Bars II

Joan

This recipe is a holiday favorite of mine but you can use it any time you have a craving for pecan pie. You can make it suit any number large or small, just keep multiplying the recipe!

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
  3. In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
  4. Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.
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Reviews

ALMRN04
6
12/22/2003

This recipie sounded good, so I tried it...I used dark brown sugar, and I didn't have parchment paper, so I used cooking spray. I also used Milk chocolate chips instead of semi-sweet because they are my fiance's favorite. They turned out Great!!!! Totally easy. I made one pan, and now I have to make another to give as gifts. Allow for time for the choco. chips to solidify. My fiance couldn't...they were half gone before I realized the chocolate WOULD solidify ;) Thanks for the EASY, tasty recipie. I will definately make these again...Tonight!

CHRISTY DIANE
4
7/31/2003

It's the holidays all the regular crescents were gone, had to use low-fat, I'm not sure if it made a difference but I didn't like the way it turned out. I used the size pan specified but it was to big and the butter/sugar mixture ran off. I will try once more using regular crescents and a smaller pan.

TRACIES
3
12/10/2008

These were a hit at the party I took them to, many requests for the recipe. I thought a jelly roll pan was a bit big too and it took a while to roll the dough out that thin but really was a nice crispy crust. Work quick with the sugar mixture, it sets up fast. Great receipe, thanks for sharing.