Delicious Chocolate Caramels recipe card featuring a cute miniature chocolate bar and sugar packet.

For this one print:-

The Plain Chocolate Caramels motifs onto quality white card
The pink swirls backing paper onto quality white paper
The Chocolate Heaven extras sheet onto quality white paper

To make the card, cover the front of an A5 white card blank with the backing paper using double-sided tape.

Cut out a chocolate caramels picture and recipe as well as a pink sugar packet using a craft knife and ruler.

Stick the motif and recipe onto larger pieces of silver metallic card with double-sided tape, then trim round with your craft knife and ruler to leave a small border. Mount the pieces to the card blank with sticky pads.

To make the sugar packet, cut 2 pieces of fun foam measuring roughly 2.6cm x 1.8cm and stick them together, and into the packet, with double-sided tape. Fold the side flaps over the fun foam, then top and bottom flaps - stick down with double-sided tape. Add to the card.

To make the chocolate bar, cut a piece of caramel fun foam to 3cm x 17mm. To make the indentations, heat a non-serrated table knife in the gas flame on your cooker for a few seconds, then push into the fun foam. Don't let it get too hot or you will cut straight through the foam! Cut out one 'square' of the chocolate, wrap the bar in a piece of kitchen foil and add to the card with double-sided tape.

To make the chocolate squares, add double-sided tape to a piece of caramel fun foam, then snip out little squares before fixing them to the card.

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