8 oz cream cheese, at room temperature
2 cups confectioners’ sugar
2 tsp pure vanilla extract
3 cups white chocolate chips (about 18 oz)
2 cups mini pretzels or broken pretzel pieces
1/2 cup MNM’s
1 cup candy corn
Line an 8 or 9-inch square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
Meanwhile, melt the chocolate in the microwave according to package directions.
Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes.
Fold in the pretzels.
Transfer the mixture to the prepared pan and top with the candy corn.
Refrigerate until firm, at least 2 hours and up to 2 days.
Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces.
Serve in mini cupcake liners, if desired.
Adapted from a Woman’s Day Magazine Recipe