Ingredients

• 1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury(R)
• 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

Instructions

1. Heat oven to 350 degrees F.
2. If using crescent rolls: 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. If using dough sheet: Unroll dough; cut into 2 long rectangles. 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.