The Partiologist: Happy Owlidays!

Happy Owlidays!

After all, it is November so I'm wishing you all Happy Owlidays!  And I've made something so easy you'll want to wish everyone Happy Owlidays too!

Pumpkin Spice Chocolate Bark

Chocolate Owls

First up, Chocolate Owls!

Made with Chocolate and Vanilla CandiQuik~
I found this plastic owl mold and thought it would make the perfect chocolate owl. 
And it did. 
All I had to do was melt the chocolate, pour into the mold, freeze and pop out.
Easier then easy.
Now with the owls so cute, they needed to be packaged cute too.
The fall colored Sixlets are so beautiful and full of shimmer, I decided that they would be the perfect spot for my owls to land.  
Bag them up and add a tag.
Wouldn't they be perfect for Thanksgiving?
Or just to say Thank-You?
I think so. 
 And I think you might like what's up next...
Pumpkin Spice Chocolate Bark
And if that doesn't get your mouth watering, this will...
Marbleized Pumpkin Spice Chocolate Bark! 
Topped with those beautiful shimmery Sixlets~
Another, Easy, Breezy and Beautiful Gift!
Here's the proof~

Scatter Chocolate, White and Pumpkin Spice Candy melts across a parchment lined baking sheet.
Preheat the oven to 350 degrees.  Add the tray of candy melts and WATCH CLOSELY.
Do not walk away, I repeat, do not walk away.
As soon as all of the candy soften (even though they still hold their shape) remove from oven and spread with spatula, combining all three flavors. 

Immediately top with Fall Colored Sixlets, pressing  each candy into the chocolate.
Refrigerate until cold.
After it has hardened, remove from the refrigerator and break into pieces.
Package in anything you like, I used a clear plastic candy box. 

Tie the package up with brown and orange tulle. 


Pretty as can be, right?
 Happy Owlidays!



  1. I love all the beautiful fall colors and I've not thought about decorating with a boa for Thanksgiving or Christmas...until NOW! Thanks for sharing!

  2. You package all your treats so beautifully. Who wouldn't love getting one as a gift? I have to move into fall mode after spending so much time in Halloween mode. I don't think I could jump into Christmas next week, but look forward to what you have made!

    1. Oh yes, you know I'll be jumping into Christmas soooooooon! :)

  3. Beautiful treats, Kim!! Thank you for sharing :)

  4. Your owls are so perfectly cute and detailed with the mold, and your packaging does them justice:)

    1. Using that mold was the easiest things I've ever made! :)

  5. Beautiful!!! I agree with Beth, all packaged so nice!

  6. I love the packaging on the owls but I tell you what that chocolate pumpkin chocolate bark looks to die for. What a beautiful ideas to make to give someone your are "thankful for". from, twobeautifulgirls

  7. Love these owls! I have to look out for those Sixlets too - love the colors!

    1. Oh yes, you'll have to find the sixlets - they are even prettier in person!

  8. Owl always love your chocolate owls. The colors and packaging are perfect for Fall.

    Looking forward to your Chrsitmas goodies;)

  9. What a fun gift and I LOVE the owls. I learn so much from you, thanks!!

    1. What a sweet comment to hear that you learn from my little blog! :)

  10. WHOOWHOO! WHO's the most fun party person around? YOUUUUU! :>D

  11. You're the really are! I love your stuff!!!


  12. The box with the clear top and your yellow/brown tulle sets it off beautifully.

    Marbling the chocolate gives it a very interesting look and the Sixlets on top look so yummy. APPROXIMATELY how long do you leave it in the oven before checking it for the fist time (to determine if it's spreadable)? I realize that depends on how much chocolate you've laid out, but just an approximation as they do hold their shape and can so easily seize up if overheated.

    Thanks for the pretty post.
    Tavette - S. Fla.

    1. Thank you Tavette! I think once the chocolate has a glossy appearance, try spreading because they will hold their shape even though they are spreadable. Start checking after five minutes because every oven is different.


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