In a microwave-safe bowl, add dark chocolate chips/chunks and melt in 30-second intervals on half-power, stirring after each interval until smooth and melted. Alternatively you may use a double boiler to melt the chocolate.

Once the chocolate has melted, add puffed rice cereal and chopped almonds and stir until mixed in evenly. Spread chocolate mixture thinly on a foil-lined baking sheet.

If you'd like to decorate the bark, press extra puffed rice and almonds into the top of the bark. Melt a little extra dark chocolate and transfer to a piping bag (or a plain old plastic bag, seal, and snip a corner). Pipe melted chocolate in a drizzle pattern over top of the bark.

Let bark harden. To speed up the hardening process you can stick the baking sheet into the refrigerator. Once fully hardened, cut into pieces.