Pillsbury Bake-Off, one of America’s original baking competitions, was not only created to promote the use of the company’s products but also to give home cooks a chance to showcase their recipes and stories. Among those who stood out was Minnesota stylist Isabelle Collins, who competed in 1972.
Before shows like Bake Squad, Top Chef or Hell’s Kitchen brought amateur and professional cooks to television, local kitchen enthusiasts and amateur chefs would submit their original recipes to Pillsbury in hopes of winning its annual competition and taking home the coveted grand prize.
In 1972, hopeful contestants gathered at the AstroWorld Hotel in Houston, Texas, to see whose creation would take the top spot.
Collins, a part-time fashion stylist from Elk River, Minnesota, made an unexpected mark at the Pillsbury Bake-Off with her Quick ‘n Chewy Crescent Bars recipe.
What began as a homemade creation went on to win one of the two grand prizes, each worth $25,000.
Collins’ original recipe featured just four ingredients: sweetened condensed milk, crescent rolls, butter and a package of Pillsbury’s Frosting Mix. With this, she was able to create a distinctive and memorable entry in the competition.
Semi-general view of part of the 100 electric ranges and contestants hard at work in the Pillsbury Mills Grand National Bake-Off.Getty Images
At that time, the 23rd annual contest recognized two grand prize winners in separate categories.
Rose DeDominicis from Verona, Pennsylvania won in the Grocery category with her Streusel Spice Cake, while Collins took home the top prize in the Refrigerated category for her Quick ‘n Chewy Crescent Bars.
Her success was a reminder that an ordinary kitchen experiment can lead to an extraordinary payday, especially when a simple dessert captures the judges’ attention.
To recreate Collins’ winning recipe at home, follow the ingredients and step-by-step instructions provided by Pillsbury below.
1972 Pillsbury Bake-Off’s winning Quick and Chewy Crescent Bars pic.twitter.com/eC38YrdSQx
— Polly (@pollygarcia0915) November 2, 2026Ingredients
1/2 cup all-purpose flour 1 cup coconut 3/4 cup packed brown sugar 1/2 cup chopped pecans 1/4 cup butter or margarine 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 can (14 oz) sweetened condensed milk (not evaporated)Instructions
1. Heat oven to 400°F. In a medium bowl, mix flour, coconut, brown sugar and pecans. Cut in butter using a pastry blender (or pulling 2 table knives through the mixture in opposite directions) until the mixture looks like coarse crumbs. Set aside.
2. If using crescent rolls, unroll the dough into 2 long rectangles. Place them in an ungreased 15x10x1-inch pan and gently press the dough to cover the bottom. Firmly press the perforations to seal. If using a dough sheet, unroll it and cut it into 2 long rectangles. Place them in an ungreased 15x10x1-inch pan and gently press the dough to cover the bottom.
3. Pour the condensed milk evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the coconut mixture over the condensed milk and press it in lightly.
4. Bake for 12 to 15 minutes or until deep golden brown. Cool completely for about 1 hour. To make bars, cut into 8 rows by 6 rows.
Related: In 2002, Nashville cook Denise Yennie won the Pillsbury Bake-Off’s $1 million grand prize with her Chicken Florentine Panini
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