Carefully unfold the sheet of puff pastry.

Place on top of a sheet of parchment paper.

Using a lightly floured rolling pin, roll out the puff pastry to remove the fold lines and until it is ¼ inch thick.

Transfer the puff pastry with the parchment paper to a baking tray.

Place the candy bar in the center of the puff pastry.

Using a sharp knife or pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the candy bar.

You should get around 8 to 10 strips depending on the length of your pastry braid.

Start placing each sliced section over the top of the candy bar to form the braid.

Tuck in or fold over the top first and then start braiding. We're really just crisscrossing the puff pastry strips and forming a braid.

Tuck the bottom end in and under as well.

Brush with the egg wash.

Sprinkle a little white granulated sugar on top right before baking.

Bake in a preheated 400°F oven for 20 to 25 minutes.

Remove to a baking rack to cool.

Prepare the powdered sugar glaze by combining the powdered sugar, milk, and almond extract.

Drizzle on top just before serving.