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.

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