How to Empty a 9x13 Pan in Nothing Flat {Pecan Pie Bars}

Billy loves pecan pie.  

I love almost anything made with refrigerated crescent roll dough. 

I bought a multipack  of crescent roll dough at Sam's the other day.  I always get excited when they have them during the holidays (way cheaper than they can be found elsewhere).  I save up recipes all year. :) 

When I came across a recipe for pecan pie bars with a crescent roll crust earlier this week, I knew it was a must-try.  And I already had all the ingredients...bonus! :) 

I made them tonight.  The recipe says to cool an hour before cutting.  Little glitch there...they were gone before the hour was up. :)  I have to say, they were amazing warm.  So I recommend ignoring that part of the recipe. 

Billy said the only thing that would make them better is a big scoop of vanilla ice cream.  We'll have to try that next time.  :)  I'm not sure we could handle them being any better, though, as quickly as people inhaled them! 

Have you tried a new recipe yet this holiday season?  Share it with us in the comments, please! 

Pecan Pie Bars

1 can crescent roll dough

3/4 cup chopped pecans

1/2 cup sugar

1/2 cup corn syrup

2 T butter, melted

1 tsp vanilla

1 egg, beaten

Preheat oven to 350. 

Press dough into a 9x13 pan. Pinch seams together, and press dough up sides slightly. 

Bake 8 minutes.

Mix other ingredients and pour over crust. 

Bake 18-22 minutes or until golden brown. 

Let cool 1 hour before cutting.  (Ha! Go ahead and try!) 

Serve with vanilla ice cream. (Billy's addition. :))

YUMMM. Enjoy! 

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