Crust
1 can refrigerated crescent dinner rolls
1 can refrigerated crescent dinner 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
1.Heat oven to 350°F.
2.Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust.
3.Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
4.Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.
