Candy Bar Croissants 1 (8 ounce) tube refrigerated crescent rolls 1 tablespoon butter or margarine, softened 2 (1.55 ounce) plain milk chocolate candy bars, broken into small pieces 1 egg, beaten 2 tablespoons sliced almonds
Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375 degrees F for 11 to 13 minutes or until golden brown. Cool on a wire rack.
