- 1 can crescent rolls (they now make it without seams)
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 Tbsp butter or margarine, melted
- 1 tsp vanilla
- 1 egg, beaten
Step1: Heat oven to 350°F.
Step2: Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Step3: Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Step4: Cool completely, about 1 hour, and cut into bars.