Christmas in July 2016 ~ Day #2

Hi everyone and welcome to Day #2 of “Christmas in July”!

Sweeten the holidays with homemade treats wrapped in festive handmade packaging. Today I am sharing a treat bag that will be a welcome gift ~ especially since it’s filled with yummy homemade Almond Bark {recipe follows} but you can certainly fill it with your choice of treats.


You will need: 1 sheet of card stock {cut to 7″ x 10 1/2″}, scoring board, bone folder, scissors, chosen stamps, acrylic blocks{if using clear stamps}, embossing buddy, VersaMark ink, embossing powder, heat tool, double sided tape, hole/slot punch.



Score the card stock {long side} at 1/2″, 2″, 5 1/2″ and 7″. Score the short side at 1 1/2″.



Run the embossing buddy over the areas that you choose to stamp ~ I just stamped the front and back but you could do the sides also. Stamp the images with VersaMark.



Sprinkle on the embossing powder and set with the heat tool.



Once the trees were heat embossed, I then stamped and heat embossed the snow flakes. Because I was using a wider ribbon, I had to use a slot punch instead of a hole punch at the top of both the front and back panels.



Cut off the small flap on the bottom right side. Then snip the other fold lines just up to the score lines ~ these are the bags bottom tabs.



With the bone folder, crease all of the score lines. Add some double sided tape to the narrow right flap {above where the small flap was removed}.



Line up the flap with adhesive with the other edge and press to seal. Then add the double sided tape to the insides of the 2 long bottom flaps, fold in the 2 smaller flaps and adhere closed.



Once the bag is assembled and the treats are put inside, squeeze the top shut and close with your choice of ribbon or twine. I used a wider sheer ribbon and tied it closed with some baker’s twine. Before tying the twine into a bow, a tag was threaded on. I applied a tiny bit of liquid glue here and there on the trees and sprinkled them with glitter. I wish the glitter showed up in the picture ~ it is so pretty!




*You could use fun, playful Christmas stamps and bright colors for this project as well. It could also be made for any occasion, not just the holidays.

*Panels of patterned paper could be adhered to the bags front and back instead of stamping if preferred.


This is the Almond Bark recipe I have been making for years. *Please note: dark or milk chocolate may be substituted. You can also add dried fruit such as cranberries or apricots.


White Chocolate Almond Bark
~1 ½ pounds white chocolate, coarsely chopped
~1 cup raw almonds
~2 tsp. shortening

1} Prepare a cookie sheet with a piece of parchment paper.

2} Place the chocolate and shortening in a glass bowl and melt over simmering water stirring until melted and smooth.

3} Stir in the almonds and pour onto cookie sheet. Spread it to about ¼” in thickness.

4} Let the bark set until firm at room temperature ~ this can take several hours to overnight.

5} When the bark is hard, break or chop it into pieces and store in a zip lock bag or air tight container. I find that almond bark stays fresher in the fridge and can also be frozen for longer storage but I doubt that it will make it to the freezer 🙂 Enjoy!

Please note: I put the almond bark in a cello bag before placing it into the treat bag {for freshness and so the oils from the chocolate don’t stain the bag}.


*Please feel free to sign up as a follower to receives updates by email so you don’t miss a thing!


See you next Friday for “Christmas in July” 2016 ~ Day#3!


The Country Touch




2 comments on “Christmas in July 2016 ~ Day #2

  1. Kim HENDERSON says:

    What a fabulous idea PLUS a bonus recipe!!! Thanks for the detailed instructions, Erin….now I’m off to try making a birthday bag with the same pattern 🙂

    Sent from my iPad



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