Oh boy, do I have a another great delicious treat to share with you!
But, shhh don’t tell anyone yet, let me ask you something first.
Do you make pecan pie every year? Do you ever feel the need to change things up but know that if you do, you might never be forgiven? Some things are just tradition.
Ingredients
1 can (8 oz) refrigerated crescent rolls
2 Tbsp butter or margarine, melted
3/4 cup chopped pecans
1/2 cup corn syrup
1/2 cup sugar
1 tsp vanilla
1 egg, beaten
Instructions
Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
Unroll dough, separate dough into 2 long rectangles and place in 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Firmly press dough perforations to seal.
Bake 8 minutes.
Combine all filling ingredients except 3/4 cups pecans in bowl and mix well.
Stir in pecans.
Spread evenly over hot, partially baked crust.
Bake 18 to 22 minutes or until filling is set and golden brown.
Cool about 1 hour; cut into bars.