Line an 8-inch square pan with parchment paper, letting paper extend up and over sides.
Beat cream cheese and confectioners’ sugar using an electric mixer about 2 minutes. Mixture should be smooth. Beat in vanilla.
In a double-boiler or a pan with a very thick bottom, melt the white chocolate. Keep the heat low and stir frequently so the chocolate does not burn.
Add melted white chocolate to cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzel pieces.
Pour mixture into prepared pan. Top with candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. Transfer to cutting board and cut into 1-inch squares.
Notes
This fudge is best stored in the refrigerator.Recipe adapted from Woman's Day MagazineNutritional info is provided as an estimate only and can vary based on brands of products used.