Preheat oven to 400°F. Line a baking sheet with parchment paper.
Unfold both pieces of puff pastry. Using the folds as a guide, place 1½ Hershey's bars down the center of each piece.
Usding a sharp knife, cut diagonal cuts from the fold line to the edge on both left and right sides, about ¾-inch apart. (approximately 8 or 9 cuts) Discard the corner piece. (2 per pastry)
Begin folding cut pieces over the chocolate, alternating left and right pieces and overlapping until you have a braid pattern.
Brush beaten egg over braid. Sprinkle with sugar and almonds. Bake until golden brown. Cool slightly and slice to serve.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/chocolate-almond-pastry-braid/