Written by Jenny –
I just know that Halloween party goers will be nibbling on these Scary Fingers! This three-ingredient recipe is a snap to put together. Just roll out squares of Mini Chocolate Chip Cookie dough on a lightly floured surface, place on baking sheet, bend slightly and bake. While the fingers are still warm on the baking sheet, place Laffy Taffy fingernails on the end of each cookie finger. The nails will warm and stick to the cookie fingers!
I like to think of the various ways that you can display these. Perhaps in a gift box as we have done above or in a small coffin box…or all 40 heaped on a platter for the grabbing. Colors of the nails can change too and why limit making these at Halloween? Perfect for a mani-pedi party! We’d love to hear your thoughts.
Ingredients for 40 fingers:
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Bar Dough
- All-purpose flour
- WONKA® LAFFY TAFFY®, green apple or any flavor
PREHEAT oven to 350° F.
CUT squares of dough apart. Sprinkle surface of work area lightly with flour. Roll each piece of dough into 1/2-inch ropes, 3 to 4 inches long. Place 2 inches apart on ungreased baking sheets. Bend each rope slightly to create crooked fingers, if desired. Refrigerate for 10 minutes.
WHILE cookie dough is chilling, make 40 candy fingernails. Pinch off small pieces of Laffy Taffy; stretch and form into pointy fingernails. Set aside.
BAKE for 10 to 12 minutes or until light golden brown. Remove baking sheets to wire racks. While cookie fingers are on the baking sheets and still warm, carefully place a fingernail on end of each cookie finger. Let stand for 2 minutes; remove to racks to cool completely. Nails will warm and stick to the cookie fingers. Store in tightly covered container.
NOTES: For whole hand look, take 3 squares of dough and form a ball. Flatten to roughly 1/2-inch height. Bake for 10 to 12 minutes. Let stand for 2 minutes; remove to racks to cool completely. Place fingers and thumb under “palm” of hand!