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Cook'n with Betty Crocker 
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Quick 'n Chewy Crescent Bars |
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Serves: 48 Print this RecipeIsabelle Collins - Elk River, Minnesota Bake-Off® Contest 23, 1972 Grand Prize Winner The frosting mix that was originally used to make these winning bars is no longer available. But you'll find this updated version to be just as delicious as the original, and just as easy. 1/2 cup all-purpose flour 1 cup coconut 3/4 cup firmly packed brown sugar 1/2 cup chopped pecans 1/4 cup margarine or butter 1 (8-ounce) can refrigerated crescent rolls, dinner rolls 1 (14-ounce) can sweetened condensed milk (not evaporated) Heat oven to 400°F. In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside. Unroll dough into 2 long rectangles. Place in ungreased 15 x 10 x 1-inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly. Bake at 400°F. for 12 to 15 minutes or until deep golden brown. Cool. Cut into bars. Nutrition Per Serving (1 bar): Calories 80; Protein 1g; Carbohydrate 12g; Fat 4g; Sodium 60mg PICTURE: Top to bottom: Pecan Pie Surprise Bars, Quick Crescent Pecan Pie Bars, Quick 'n Chewy Crescent Bars From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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