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1 can crescent rolls (they now make it without seems)

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


Heat oven to 350°F.

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.

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).

Cool completely, about 1 hour, and cut into bars.

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