First, preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

Next, after thawing the puff pastry sheets for fifteen minutes, unfold one sheet on a lightly floured surface.

Cut the pastry sheet into eight pieces.

Then, break the candy bars into four sections and place one section in the middle of each puff pastry piece.

Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet.

Next, place the pastries on the baking sheets.

Whisk together the egg and one tablespoon of water.

brush the tops and sides with the egg wash. Repeat this process with the second puff pastry sheet.

Finally, bake the pastries for 14-15 minutes and place the baking sheets on a wire rack to cool after baking.

Dust the croissants with powdered sugar before serving.