First, crumble the chocolate velvet cake until you get fine crumbs.
Add peanut butter to the cake crumbs, one tablespoon at the time. Make sure to mix with hands.
Once the mixture gets together, form small balls by hands or use an ice cream scoop.
Dip the end of a cake pop stick in melted almond bark (or candy melt or chocolate), then push the stick into the cake ball, halfway through.
Clean the excess almond bark with your finger.
Let chill in the refrigerator for at least 15 minutes.
Dip the cake balls in melted almond bark(or melted chocolate or candy melt). Make sure to let the excess drip off.
Add the sprinkles of your choice.
Place the cake pops on a styrofoam block or pops decorating stand.
Let set.
Dust the cake pops with edible luster dust to give them a little sparkle (if you like).
Enjoy.