The first thing you do take an 8 1/2" x 11" piece of paper and cut it in half so you will have a 4 1/4" x 11" sheet of paper. Take one of the piece and put it aside. You will be able to make two treat containers from one piece of paper.
Next, you need to cut a piece 4 1/4" x 2 1/2" from the bottom of one of the pieces. This will the top of the treat holder. You will fold it in half.
Take the longer end, you will now score at 4" and then 4 1/2" or you can do what I do is just 4" one side and then flip the sheet around and score again at 4". Anyone who knows me, knows I do not do well with measurements or math. So if I don't have to do it, I don't.
Next, I stamped the Polka Dot background stamp and stamped the two bottom sides of the holder.
Then the fun part, I took a medim flat cello bag (4" x 6") and filled it with M&M's. I then took the top and trimmed about an inch off and then folded the top over and put the bag topper on. By folding the bag over the side, it helps keep the M & M's from coming out and you don't need additional adhesive to keep it closed.
Then I took my Crop-a-dile and make two holes through the top, the bag and the bottom. So you need to keep a firm grip on the project since there is no adhesive or have an extra pair of hands around. Once I was done, I threaded the Pretty in Pink grosgrain ribbon through the two holes and tied a knot.
The last step was the embellishments. First I put a strip of Pretty in Pink card stock under the top of the bag to add another layer of color. I stamped the full and outline heart from the Sweet Shapes stamp set. I punched it out with the 1" inch circle punch, next I punched a piece of close to cocoa with the 1 3/8" inch circle punch. Last, I punche a large scallop circle and paper piercied it. I used monoadhesive to put most of the pieces together. I put Stampin' Dimensionals on the layer between the heart piece and the close to cocoa to make it pop. I also put Dimensionals on the bottom to adhere it to the package to ensure the embellishment didn't fall off.