Coat an 8-inch square baking pan with cooking spray, and line with parchment paper.
Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring with a wooden spoon until chocolate has melted and ingredients are well combined.
Pour the mixture into lined pan. Refrigerate until the chocolate hardens, for about 2 hours or up to 1 day.
Run a knife around the edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 12 bars; store in refrigerator up to 3 days or freeze!