Pecan Bars

I look forward to pecan pie as part of Thanksgiving, so I thought I would try this recipe from Mom's recipe box as a preview for Thanksgiving. These bars are something of a shortcut pecan pie. When I made this recipe, I did not do a good enough job sealing the perforations in the crust so the filling slipped though and ended up on the bottom instead of the top of the bars. The bars were still delicious but an absolute mess to get out to the pan and eat.

These bars use canned crescent roll for the crust, which is a nice shortcut. Next time, I will have to take more time and care to seal up the seams and perforations to prevent the filling from seeping under the crust. When I made this batch, I used closer to one cup of pecans for a nuttier bar.

Pecan Bars 

• 8 ounce can crescent rolls
• 1 egg, beaten
• 1/2 to 1 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup
• 1 Tbsp. melted butter
• 1/2 tsp. vanilla

Preheat oven to 375. Lightly grease a 13x9 pan. Separate crescent dough into two large rectangles. Press rectangles over bottom of pan and 1/2 inch up the sides of prepared pan to form crust; seal perforations. Bake crust for  minutes. In a medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake for 18 to 20 minutes, until golden brown. Cool; cut into bars. Enjoy!