From PILLSBURY BAKING
Makes 40 fingers
This three-ingredient recipe is a snap to put together and will have your Halloween guests grabbing for more.
1 package (16.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Mini Chocolate Chip Cookie Bar Dough
28 candy corn
1.Preheat oven to 350 degrees.
2.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.
3.While cookie dough is chilling, make 40 candy fingernails. Pinch off small pieces of taffy; stretch and form into pointy fingernails. Set aside.
4.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.
Find this recipe and more holiday treats at verybestbaking