Ingredients

1 can (8 oz) refrigerated crescent rolls
¾ cup chopped pecans
½ cup sugar
½ cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

How to make this recipe

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.

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