Candy Corn Fudge
- 8 oz cream cheese, at room temperature
- 2 cups confectioners' sugar
- 2 tsp vanilla extract
- 3 cups white chocolate chips (about 18 oz)
- 2 cups mini pretzels or broken pretzel pieces
- 1 cup dried cherries
- 1 cup candy corn
Line an 8 inch or 9 inch square pan with 2 sheets of parchment paper, leaving an overhand 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 and cherries. 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 overhands, transfer the fudge to a cutting board and cut into 1" pieces. Serve in mini cupcake liners, if desired.