Chocolate and stamping, which is better? Why not both? I am not sure where I found this idea, but I saw this idea about a year ago and finally had a chance to make my own.
Use your Big Shot Scallop Square. Score on the diagonal on the second scallop twice to create a three scallop base. Fold and decorate. A 3 x 3" Square of Designer Paper cut in half on the diagonal works perfectly. Punch 1/8" hole in the top triangle points and tie around your treat. (I used the yummy Rocher three-pack, but you could figure out other treats too.)
Embellish as desired. I cut the Wide Striped Rich Razzleberry ribbon in half and the frayed ribbon is perfect of a spook look. I also embellished with a Glitter Brad in Gold and Rich Razzleberry Button. Then sprayed the whole thing with Gold Glow Smooch Spritz!
Stamps: All Holidays
Ink: Basic Black
Paper: Wicked Fun DSP, Rich Razzleberry, Tangerine Tango
Accessories: Big Shot, Scallop Square Die, Modern Label Extra Large, 1/8" Hole Punch, 1/8" Taffeta Black Ribbon, 1 1/4" Stripped Grosgrain Ribbon Rich Razzleberry, Designer Buttons Brights, Glimmer Brads Basics, Sponge and SNAIL.
Have a wonderful day. Thanks for stopping by Diana.