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.

Yields 8 servings.