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Preheat oven to 200C/180C fan forced. line 2 baking trays with baking paper.
Cut each pastry sheet into quarters. Starting in 1 corner of 1 pastry square, sprinkle pastry with one eighth of the Snickers. Roll up diagonally to form a log. Bend into a crescent shape. Place on prepared tray. Repeat with the remaining pastry and Snickers to make 8 croissants.
Brush the tops of croissants with egg and sprinkle with almonds. bake for 20 minutes or until puffed and golden. Set aside on the trays to cool slightly.
Meanwhile, heat the caramel in a small saucepan over low heat for 1-2 minutes or until runny and smooth.
Drizzle croissants with caramel to serve.