Line a quarter sheet pan with parchment paper.

Arrange the pitted Medjool dates, open side up, in rows of 4 and columns of 6 on the parchment paper. Press them down firmly onto the baking sheet, making sure they are close together.

Drizzle the warm peanut butter over the dates and sprinkle chopped almonds on top. Then, drizzle the melted chocolate evenly over everything. Use a spatula to spread it out smoothly. Sprinkle a bit of salt over the top, then place the pan in the freezer for 30 minutes.

Once the chocolate has set, break the bark into about 24 pieces. For best results, store the bark in the fridge. Enjoy!