Hi there - Someone recently sent me an email asking about the Easter candy bar sliders I made 2 years ago and posted here. They use the jumbo candy bars and are quite a big treat – maybe even a good substitution for that chocolate Easter bunny that always looks tastier than it is! :0) Anyhow, I thought I would update the look a bit and post both versions here. My stampin’ pal Julie and I whipped up this one last week. I’ll include the paper size and scoring dimensions as well.
The candy bar inside slides out when you pull on the top ribbon. It is the 4.25oz size bar. This year’s version is made from the Ice Cream Parlor DSP, ribbon and buttons from the Sale-a-bration catalog. The patterns and colors are much brighter than the first two I made a while back. To make one, start with a piece of DSP that is 8” x 8¼” in size. (DSP works better than cardstock because it’s easier to score and fold for the skinny sides of the finished piece.) Along the 8¼” side, score at 3½”, 3-7/8”, 7-3/8”, 7¾”. Fold them in to make a skinny sleeve shape. Add sticky strip to the list ½” strip to hold it closed. I put a piece of sticky strip inside the bottom edge and pinched it closed to hold it. Punch two slots at the top edge to feed the ribbon pull through. I reinforced mine with a ¾” circle in Melon Mambo on both sides. Push the candy bar down into the sleeve with the ribbon under it. Then tie a bow. As you pull the ribbon’s bow up now, the candy bar will slide out! The rest is all about decorating, adding stamps and embellishments and making it all “pur-tee!” I hope you’ll make one soon! Holler if you have any questions.
Thanks for stopping by -