Roll Out the Holly

The weeks are zipping by and as usual I am way behind on all of my crafting goals for the holidays. Here is another Christmas card using Holiday Button Bits.

I think I mentioned in an earlier post that I'm trying to keep the cards relatively simple and flat this year to avoid having to use extra postage. Instead of buttons on this card I stamped the largest single polka dot stamp from Polka Dot Basics in Pure Poppy ink to make the holly berries and then I covered them with red stickles for some sparkle. The holly leaves were stamped an extra time, cut out and then popped up on dimensionals.

Since some expressed an interest in candy recipes, here is one for homemade Clark Bars. This is one of my favorites, passed down to me from my Mom, who always makes yummy candy at the holidays. Love you Mom! Yummmm!

Judy's Homemade Clark Bars

Ingredients:

• 2 cups white sugar
• 1 cup white Karo syrup
• 1/2 cup water
• 2 cups peanut butter
• milk chocolate candy melts. A couple of bags will do you.

Directions:

Combine sugar, Karo syrup and water in a pan and place on stovetop. Heat to 290 degrees. While this is heating up spread your 2 cups of peanut butter into a black iron skillet. When the sugar mix reaches 290 degrees pour it over the peanut butter in your iron skillet and stir quickly. (I emphasize "quickly"). Spread it immediately onto a cookie sheet or jelly roll pan and score it with a pizza cutter. Let it harden for approximately 1 hour and then dip in melted chocolate. Place on wax paper to let the chocolate set and then store in an airtight container in a cool location. These keep very well. You can make them a couple of weeks before the holidays.

Tips: You do want to use an iron skillet. This stuff sets up very quickly so you have to stir FAST and then spread it FAST onto your cookie sheet. An extra set of hands will be invaluable. My husband helps me stir and he holds the skillet while I spread it onto the cookie sheet. If you score it with your pizza cutter it will break apart easily for dipping.

I hope you enjoyed the card and if you try the recipe I'd love to know how they turn out!

Thanks for stopping by,

Kim

Supplies (By PTI unless noted): Stamps: Holiday Button Bits, Polka Dot Basics, Signature Christmas, Vintage Labels. Ink: Dark Chocolate, New Leaf, Pure Poppy, Vintage Tea Dye Duo. Cardstock: Vintage Cream, New Leaf, Dark Chocolate, decorate paper by SU! Accessories: Spellbinders Labels 1 dies, glitter glue (Ranger), Border Punch (Martha Stewart), Cotton Trim (Joanns), Rustic Twine.