1 (8 oz.) can refrigerated crescent dinner rolls
1 egg, beaten
1/2 c. pecans, chopped
1/2 c. sugar
1/2 c. light corn syrup
1 tbsp. butter, melted
1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease 13 x 9 inch pan. Separate crescent dough into two large rectangles. Press over the bottom and 1/2 inch up sides of prepared pan to form crust. Seal perforations. Bake at 375 degrees for 5 minutes.

In a bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375 degrees for 20 minutes until golden brown. Cool. Cut in bars. Makes two dozen.