1 can (12oz) big buttery crescent rolls
4 tbs butter melted
1.5 cup chopped pecans
1 cup light corn syrup
1 cup white sugar
1 tsp vanilla
2 eggs, beaten
Preheat the oven to 350* and line a 9×13 pan with foil, even on the sides. Unroll the crescent rolls and pull apart the 4 rectangles. Fit them in the pan to form a crust. Make sure you close all the perforations to seal it. Press into the pan 1/2 inch up the sides too. Bake for 8 minutes.
Combine all filling ingredients except the pecans. Mix well with a whisk. Then gently stir in the pecans. Pour everything in in the hot pan on top of the partially cooked crust.
Bake 15 minutes and then cover the edges of the crust with foil. Just the edges, so it does not over cook. Then bake another 15 minutes until the top is golden brown and set. It will still be soup inside but it will thicken as it sits and cools.
Let it cook in the pan for at least an hour or two. Then put in the fridge and chill for another few hours. Once set, pull out of the pan and cut into bars.