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