Easy Pecan Bar Recipe

I really love looking at Plain Chicken's blog and decided to try her Pecan Bars since I had almost all the ingredients at home.  They got better as they sat, so I'd actually recommend making these a few days ahead of when you plan to serve them.  I also added mini chocolate chips to half of the pan cause thought that sounded good....however, I didn't care for them near as much as the side with just nuts.

Pecan Pie Bars1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans (I also threw in some walnuts)
1/2 cup sugar
1/2 cup dark 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 9x13-inch pan. Firmly press perforations to seal.  (Tip:  It is very important to make sure the perforations are all sealed otherwise the pecan goo will seap through and make it difficult to cut your bars and possibly create a soggy mess.  Or better yet, see if your store has the sheet of crescent rolls without the perforations.)  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.

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