Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly spraying it with cooking spray.

Unroll the refrigerated crescent roll dough and separate it into individual triangles without breaking them.

At the wide end of each crescent triangle, place a generous mound of semi-sweet chocolate chips. Ensure enough space around the edges to pinch the dough closed.

Roll each triangle from the wide end toward the pointed tip, pinching the seams together tightly to create a sealed hat.

Arrange the shaped witch hats on the baking sheet and bake for about 12-15 minutes until golden brown.

Remove from the oven and let cool for a couple of minutes. Add a piece of candy corn to the tip of each hat while still warm.