2 cans refrigerator crescent rolls (Pillsbury)
2/3 cup sugar
1/3 cup butter, melted
1 cup light corn syrup (Karo)
1/2 tsp. salt
3 eggs
1 cup pecans halves
1 cup chocolate chips

Preheat oven to 375°F.

Press crescent roll dough into a jelly roll pan or cookie sheet (with sides), pressing together all seams. You won't use all the dough.

In a large bowl, beat sugar, corn syrup, salt and eggs with a hand beater. Stir pecans and chocolate chips. Pour into crescent-lined jelly roll pan.

Note: If the mixture gets under the crescent dough, it's still good!

Bake at 375°F for 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate for 2 hours or until chilled.

Makes 24 to 30 bars.

Submitted by: Cindy Watts