Crush the Pumpkin Spice Oreos by either putting them in a zip top bag and using a rolling pin or processing them in a food processor. Transfer the crumbs to the bowl of a stand mixer fitted

with the paddle attachment. Beat in softened cream cheese. Refrigerate for about 30 minutes (to make it easier to work with).

Shape into 1 inch balls and place on a wax paper lined baking sheet. Once all the balls have

been rolled, put the baking sheet in the freezer for about 10 minutes.

Melt all but 2 ounces (1 square) of your almond bark by microwaving at 30 second intervals and

stirring in between. Once completely melted, quickly dip the Oreo balls into the almond bark,

covering completely. Transfer back to the wax paper-lined baking sheet. Repeat with remaining

Oreo balls and let dry completely before turning them into mummies.

To make the mummies, melt remaining square of almond bark in the microwave. Transfer to a

pastry bag with a very small tip (or a zip top bag – just cut a corner off) and pipe the chocolate

onto the Oreo balls. Let dry. Put two red dots for the eyes.