Ingredients
1 box of refrigerated pie crusts
2 1/2 cups light corn syrup
2 1/2 cups of packed brown sugar
1/2 teaspoon melted butter
4 1/2 teaspoons vanilla
6 large eggs, beaten
2 cup of chopped nuts
2 cups of walnut halves
1 cooking spray
Method
Heat oven to 425°F. Grease a 13×9-inch (3 quart) glass pan with butter or cooking spray.
Remove cake crust from bag; roll out onto work surface. Roll into a 13×9-inch rectangle. Place dough on plate; trim edges to fit.
In a large bowl, stir together corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk. Add the chopped nuts and stir.
Spoon half of the filling onto the plate with the crust.
Remove the second cake crust from the bag; roll it out on the work surface. Roll into a 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray dough with butter-flavored cooking spray.
Bake 14 to 16 minutes or until golden brown. Reduce oven temperature to 350°F.
Carefully spoon remaining filling into baked dough; place walnut halves on top for decoration.
Bake 30 minutes longer or until cooked through.
Cool for 20 minutes on cooling rack. Serve hot with vanilla ice cream