• Heat oven to 350°. Lightly flour a surface. Unroll piecrusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Place in bottom of a rimmed 15 x 10-inch sheet pan; fold over any edges. Refrigerate while preparing filling.

  • In a medium pot over medium, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat and slowly stir in next 3 ingredients.

  • Scatter pecans over crust in an even layer. Slowly pour filling over pecans. Bake 40 minutes, until crust is browned and filling is set. Cool completely before slicing into squares.

Nutrition Facts

450 calories; 28 g total fat; 280 mg sodium. 50 g carbohydrates; 2 g fiber; 27 g sugar; 5 g protein;