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1 (8-ounce) can refrigerated crescent rolls
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 Tbsp butter, melted
1/2 tsp vanilla extract
1 egg, beaten
Preheat oven to 375 degrees F.
Unroll crescent dough into 2 long rectangles. Place dough in an ungreased 9x13" baking pan; press over bottom and 1/2 inch up the sides to form a crust. Press at perforations to seal. Bake for 5 minutes at 375 degrees.
Meanwhile, in a medium bowl combine remaining ingredients. Pour over partially baked crust. Bake an additional 18 to 22 minutes or until golden brown. Cool completely and cut into bars.