The DSP stack is 6-1/2" by 4-1/2". I cut 1/2" off the short side making DSP be 6-1/2" x 4". I scored the short side at 1", flipped it over and scored it at 1" again. On the long side I scored it at 3", flipped it over and score it at 3" again. I creased all the scored lines and then from the half inch lines, I made a mark on the outside of the DSP 1" from the crease on all four sides. Using my ruler, I made a diagonal score line from the intersection of the previous score lines to the 1" mark. Once this was done I folded and creased those score lines creating the sides of the treat holder.
Folding the piece along the original 1" score lines, with the folded pieces on the bottom, I punched both ends using the Scalloped Tag Topper Punch. After punched, flip the piece over and bring the scalloped ends together and you'll find you have the perfect holder for an individual wrapped piece of Ghirardelli chocolate!
I used 4" of Real Red Ribbon and 6" of Crisp Cantaloupe Baker's Twin to tie the little treat holder together.
Here are some pictures showing exactly how I made this little treat holder...
Cutting 1/2" off the DSP stack.
I've darkened the score lines.
A close up of me folding the diagonal lines.
All score lines have been creased and I'm ready to use the Scalloped Tag Topper Punch.
I find that having the folded side towards the bottom is easier and less likely to get caught after punching.
The treat holder is ready to be filled.
Here is the side view of the holder with the treat inside.
The treat holder is all ready to be decorated.
This is how I decorated my treats.
Here are more treat holders using last year's paper and the Hey Valentine stamp set.
Here is a complete list of the items I used to make these treat holders:
If you need any help with your stampin' needs, please give me a call. I would love to help you out!
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