Mix softened cream cheese, eggnog, nutmeg, cinnamon and OREO cookie crumbs until blended.
Shape into 30 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Freeze 10 minutes or chill for up to an hour.
Melt almond bark in a double boiler according to package directions or in the microwave.
Dip cookie balls in melted chocolate, turning to evenly coat all sides of each ball with chocolate. Return to lined baking sheet. Decorate with desired toppings while still tacky.
Refrigerate 1 hour or until firm. Keep refrigerated.
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Notes
If you don’t have eggnog or wish to omit it, you’ll still get all the delicious flavors of the drink by using 8 ounces cream cheese and the spices, omitting the actual eggnog.