Crust

1 (8-ounce) can refrigerated crescent rolls

Filling

1/2 cup chopped pecans

1/2 cup sugar

1/2 cup corn syrup

1 tablespoon butter or margarine, melted

1/2 teaspoon vanilla

1 egg, beaten

Heat oven to 350 degrees. Unroll dough and separate into 2 long rectangles. Place in ungreased 9-by-13-inch pan, pressing over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, before cutting into bars. 

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