Start by lining a 9x9 inch baking dish with parchment paper. Leave some overhang on the sides to make it easier to lift the fudge out once it’s set.
In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and melted. Be careful not to overheat, as white chocolate can easily scorch.
Once the chocolate and condensed milk are melted and smooth, stir in the creamy peanut butter and vanilla extract until well combined. The mixture should be velvety and creamy!
Gently fold in ¾ cup of the candy corn and ¾ cup of the peanuts into the fudge mixture. This will give your fudge that delightful crunch and sweet burst of flavor.
Pour the fudge mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining candy corn and peanuts on top for an extra touch. Press them down slightly to ensure they stick.
Place the baking dish in the refrigerator for at least 2 hours, or until the fudge is firm enough to cut into squares. Once set, lift the fudge out using the parchment paper overhang and slice into squares.
