Preheat oven to 350. Open crescent rolls and arrange the triangles on a silicone mat shaping them into a long rectangle. Smoosh the triangle edges together to form one rectangular piece of dough. Using a spatula, smooth the marshmallow creme down the center of the dough. Top with chocolate chips. Using a sharp knife, slits along each side of the dough, at one inch intervals. Fold the strips back over the filling, alternating sides, and overlapping the dough. Bake for 15 minutes. Carefully transfer the dessert to a serving dish. Attach two candy eyes with additional marshmallow creme. Serve warm or room temperature.