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1
Bring the cream cheese to room temperature.
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2
In the bowl of a standing mixer, cream together (by hand) the cream cheese and the powdered sugar. Once you get it going, you can attach your paddle and let the mixer take over, unless you want a fine layer of powdered sugar covering every surface of your kitchen. Beat in the vanilla bean seeds until combined.
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3
In a medium bowl, melt the white chocolate chips. I used my microwave. I zapped the chips for a minute, stirred, zapped them for 30 seconds more, and stirred for a final time.
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4
Beat the melted white chocolate into the cream cheese mixture.
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5
Crush the peanuts and pretzels. I put them in a gallon-sized baggie and ran my rolling pin over the contents.
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6
Mix the peanuts, pretzels, and semi-sweet chocolate chips into the cream cheese mixture. You can hand mix it, or use your mixer. I used my mixer on low.
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7
Line a rimmed baking sheet with parchment or wax paper. Spread the fudge evenly over the paper. I did this by dolling out lumps of fudge on the paper, and then spreading out from there with my spatula.
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8
Allow to set up in the freezer overnight. I covered the fudge with plastic wrap after it had had about a half hour to set up, and returned it to the freezer for an overnight stay.
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9
When ready, transfer the fudge to a large cutting board. Use a sharp knife to cut the fudge into squares. A little goes a long way, so cut small squares. Run your knife under hot water to clean it off from time to time to prevent sticking. I also used an oven mitt on my non-cutting hand to to cushion it from having to press down on the knife. I got about 100 squares out of mine.
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10
Bag up your fudge and you're good to go. Try not to eat it all first though. Enjoy!
