In a 9x13 pan roll out the crescent rolls. Spread it out evenly and up the sides a 1/2 in. Fill in the holes if there are any. In a small saucepan boil sugar and butter for 1 min. Pour the cooked mixture over top of the crescent rolls.
While the sugar and butter are heating, roughly chop the almonds or you could leave them whole but I like them slightly chopped. Evenly distribute the almonds on top of the sugar mixture.
Bake at 325° for 15-20 min. or until the edges of the crust are lightly brown. Sprinkle chocolate chips on as soon as you pull it out of the oven. You may spread them out once they have melted or you can just leave them to melt where you throw them.
These do need to cool before you serve them. You can leave them set on the counter or put them in the refrigerator to speed it up.