Start by melting the chocolate of your choice in the microwave or on the stovetop. If using the microwave, heat in 20-second intervals, stirring in between until smooth.

In a medium bowl, combine the nut butter, melted chocolate, almond flour, and cocoa powder. Stir until fully combined and smooth. The mixture should have a thick, spreadable consistency.

Line a baking sheet with parchment paper. Spread the brownie batter mixture onto the sheet, smoothing it out with a spatula to about 1/4-inch thickness.

If desired, sprinkle the dye-free rainbow sprinkles on top for a fun, colorful touch.

Place the baking sheet in the refrigerator or freezer for about 20-30 minutes, or until the bark is firm.

Once set, break the bark into pieces and enjoy! Store any leftovers in an airtight container in the fridge.