Petite Caramel Pecan Bars

from Shannon Farr

1/4 cup packed brown sugar

1/4 cup butter, softened

2 Tablespoons light corn syrup

1 can (8 oz) refrigerated crescent dinner rolls *

2 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup finely chopped pecans

Heat over to 375.  In small bowl, mix brown sugar, butter and corn syrup.  Spread in bottom of ungreased 8 or 9 inch round cake pan

* Separate dough into 4 rectangles; firmly press perforations to seal.  In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over rectangles.  Sprinkle 1 Tablespoon of the pecans over each rectangle. Starting at shorter side, roll up each rectangle; pinch edges to seal.  Cut each roll into 4 slices.  Place cut side down over brown sugar mixture in pan.

Bake 20 to 27 minutes or until golden brown.  Cool in pan 1 minute; invert onto serving platter or foil.  Serve warm or cool.

* Instead of crescent rolls, I used regular dinner rolls and didn't have to roll the dough and cut.  I just dropped them into the pan.  This didn’t allow me to sprinkle the cinnamon sugar mixture or nuts over the dough and there were 8 instead of 16, but they were very good, faster and easier.