Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Roll out puff pastry and cut into 10 long rectangles.

On the wide end place 1 tablespoon mint chocolate baking chips

Roll each croissant from the wide end to the short end.

Place on baking and brush with butter.

Bake for 22 minutes.

Allow to cool.

FOR DRIZZLE:

Melt almond bark in microwave for 30 seconds. Stir till smooth.

In piping bag brush the inside with 1 drop of green food coloring.

Add melted almond bark.

Pipe onto each croissant and allow to cool completely.

Serve and ENJOY!