Candy Box: Melt 1 pkg. (14 oz.) Candy Melts and pour into non-stick cookie pan. Tap to settle; chill until firm. Unmold. Place on waxed paper-covered board and let return to room temperature. For each box, cut four side walls (2 1/2 in. square) and one lid (2 5/8 in. square). Use warming plate or knife to smooth edges. Attach sides using melted candy in cut parchment bag; hold in position until set. Roll out fondant 1/8 in. thick. Cut 1/2 in. wide strips to trim box. For sides, cut four 2 1/2 in. long strips. For lid, cut one 2 5/8 in. long and two 1 in. long (positioned perpendicular to longer strip). Brush backs with piping gel and attach strips; let dry. Brush fronts with piping gel and cover with Sparkling Sugar. Attach bow to lid with melted candy. Let dry.