- 1 can (8 oz) refrigerated crescent rolls
- 3/4 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 Tbsp butter or margarine, melted
- 1 tsp vanilla
- 1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars.