Prep 15 mins
Cook 20 mins
This was published in the Dallas Morning News in December 2010 as a prize winner in their holiday cookie contest.
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1⁄2 cup toasted chopped pecans
- 1⁄2 cup sugar
- 1⁄2 cup light corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1⁄4 cup chocolate chips or 1⁄4 cup mini chocolate chip, plus extra for topping
- 1⁄4 cup chocolate toffee pieces, plus extra for topping
- Preheat oven to 375 degrees F.
- Unroll the dough into two long rectangles. Place in an ungreased 9 x 13 inch pan and press over bottom and 1/2 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 5 minutes. Set aside.
- In a bowl, combine the pecans, sugar, corn syrup, butter, vanilla, egg, chocolate chips, and chocolate toffee bits.
- Pour over the partially baked crust.
- With a spatula, spread filling to cover the dough.
- Bake an additional 18 to 22 minutes, or until golden brown.
- Remove the pan from the oven and sprinkle with extra chocolate chips and chocolate toffee.
- Cool completely. Cut into bars.
These were fabulous....I used sugar free spenda and sugar free syrup, but even with those changes there were wonderful...I cooked them 22 minutes but they really should have came out at 18 minutes....we loved them.