Preheat the oven to 400°F, and line a baking sheet with parchment paper and set aside. 

Remove the puff pastry sheets from the freezer, and allow to thaw for at least 15 minutes before using. While the puff pastry warms, prepare the egg wash by whisking together 1 egg and 1 tablespoon of water. Set aside.

After the puff pastry has warmed a bit, unfold one sheet and place on a lightly floured surface. Cut it into 8 equal pieces.

Break the candy bars into sections - there should be four sections in each candy bar. Place the chocolate in the center of each puff pastry section. 

Fold the sides of the pastry over the chocolate bar, and wrap the top piece over the side and press into the bottom of the packet to seal. Use a pastry brush or your finger to add a bit of egg wash between the pastry where you are sealing it to help hold it together. 

Place the folded pastries on the prepared baking sheet and brush the tops and sides with egg wash.

Bake for 14-15 minutes, until the puff pastry is golden brown. Repeat with the second sheet of puff pastry dough, remaining chocolate, and egg wash. 

Dust the chocolate filled pastries with powdered sugar and serve. Enjoy warm or chilled! 

See post for storage options.