Craving Pecan Pie

No on in my house likes it except me (Southern Girl living in the North that I am). And if I make a whole pie, I'm bound to eat the whole thing. At 410 calories a slice, it would kill my calories for the day. So I've been on the hunt for a decent substitute. I think I might have finally found one. The serving size is small, about a 1 inch square, so I cut these bars into 12 pieces instead of the recommended 24. Even doubling the nutritional values, it is still a delicious calorie bargain to me. Hope you can enjoy! Of course you could lighten these up even more with reduced fat crescent rolls, egg substitute and light butter, but I tried the original recipe first.

Quick Crescent Pecan Pie Bars


INGREDIENTS:
Crust

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Filling

1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten


DIRECTIONS:
• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
• Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
• Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.


Nutritional Information:
1 Serving (1 Bar)
• Calories 100
o (Calories from Fat 40),
• Total Fat 4 1/2g
o (Saturated Fat 1g,
o Trans Fat 1/2g),
• Cholesterol 10mg;
• Sodium 85mg;
• Total Carbohydrate 14g
o (Dietary Fiber 0g,
o Sugars 8g),
• Protein 1g;


Thank you, Pillsbury! I think this was a bake off winner back in 1973. An oldie but a goodie!