For Those of You Craving Chocolate

Today I’m sharing one of the cards that we made together during our Stampers With ART team Connect, Create & Share event last night. Cutting and adding the layered rectangles took a bit of time and I initially messed up on some measurements during my instruction, so not everyone completed their version during our event. But we had fun!

This is a card that will certainly brighten any chocolate lovers day.

I saw a card a long time (wish I could remember who shared it) and made my own version (which I can’t find) with a bite mark out of it using the now-retired scalloped circle punch. It was such a fun card and brought a lot of smiles. So when I got this new Marbled Elegance Paper in my hands, I knew is would be perfect for another chocolate bar card.

I have two versions to show you, but my measurements below refer to this first one shown with the full Early Espresso (chocolate colored) base.

Products that I’m listing in this post are shown below and are currently linked to my online store.

Measurements…

• Early Espresso Cardstock
  • 4-1/8” x 11-1/4″ scored parallel to short side at 5-5/8” (this size WILL fit into our Basic White Envelopes) *
  • (15) 7/8″ x 1-1/8″
  • (15) 5/8″ x 7/8″
  • (15) 1/2″ x 3/4″
• Basic White Cardstock
  • 3-1/2″ x 4-7/8″
  • 5/8″ x 2-3/4″
• Marbled Elegance Designer Paper
  • 2″ x 9″
• Gold Foil
  • Scrap for die-cutting small heart

Fold your card base. Score the front side of your card twice to create three equal columns (score in from one side at 1-3/8″ and 2-3/4″). Score the front side of your card four times to create five rows (score from the bottom at 1-1/8″, 2-1/4″, 3-3/8″ and 4-1/2″).

Then adhere the rectangles inside these 15 sections of the card front in this order…large, small, medium. The smallest ones aren’t seen but create a bit more lift & shadow for those medium ones.

* If you only have 8-1/2″ x 11″ cardstock, start with a piece that is 4-1/8” x 11.” Score at 5-5/8″. One side will be shorter than the other. The shorter side is the front of the card. Then follow the same vertical scoring directions…score the front side of your card twice to create three equal columns (score in from one side at 1-3/8″ and 2-3/4″). Score the front side of your card four times to create five rows (score from the bottom at 7/8″, 2″, 3-1/8″ and 4-1/4″). Then just add the rectangles the same way. The bottom three will extend beyond the bottom edge a bit, but you can cover this up when you add your candy bar wrapper.

Tear one long edge of the designer paper. Wrap this around the bottom of the candy bar (card front) so that the bottom edge lines up with the bottom of the back of the card. Adhere.

Stamp the sentiments on the white strip and the white layer. Adhere the strip on the front of the card. Die-cut the small heart and add it to the front with a Dimensional.

Adhere the layer on the inside of the card. Embellish the heart and the inside layer with a couple Adhesive Backed Heart Sequins.

Thanks for stopping by to see what I had to share today. Join my Stampers With ART Community so you can enjoy the perks of being on the demonstrator side of things (including participating in events like this).

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Ice Cream Swirl Photopolymer Stamp Set (English)

[162764]

Hearts Of Elegance Dies

[164915]

Marbled Elegance 12" X 12" (30.5 X 30.5 Cm) Specialty Designer Series Paper

[164919]

Gold Foil Sheets

[132622]

Basic White Medium Envelopes

[159236]

Basic White 8 1/2" X 11" Cardstock

[159276]

Neutrals 12" X 12" (30.5 X 30.5 Cm) Cardstock

[161715]

Early Espresso Classic Stampin' Pad

[147114]

Adhesive Backed Heart Sequins

[164920]

Stampin' Cut & Emboss Machine

[149653]

Paper Trimmer

[152392]

Bone Folder

[102300]

Take Your Pick

[144107]

Stampin' Seal

[152813]

Multipurpose Liquid Glue

[110755]

Stampin' Dimensionals

[104430]

Early Espresso 8-1/2" X 11" Cardstock

[119686]

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A PEEK AT DECEMBER’S PAPER PUMPKIN KIT
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