– 1 1/2 cups chopped walnuts or pecans – 8 oz. cream cheese softened (recommend Philadelphia) – 32 oz. Baker’s white chocolate bars, chopped 32 oz. total, or eight 4 oz. bars

– Line an 8×8 square pan with foil that overhangs all four sides of the pan. Spritz with cooking spray and set aside. – In the bowl of a stand mixer fitted with the whip attachment, beat cream cheese until fluffy. – Place the white chocolate in a microwave safe bowl and heat at 100% power for one minute. Stir and heat again in 30 second increments, stirring after each session until all candy is melted and smooth. (You may also melt in a saucepan on the stove

top over low heat.) – Pour the melted candy coating over the cream cheese and beat on medium speed for 2 minutes. Scrape down the bowl to make sure there are no pockets of cream cheese. Set a timer and beat for 7 minutes on high speed. The mixture will look lumpy at first; this is normal. When the mixture is smooth, fold in the chopped nuts, and spoon into the prepared pan. Spread out the mixture evenly, and into the corners of the pan. Refrigerate to cool and set at least 1 hour.

– Carefully lift the block of fudge from the pan with the edges of the foil. Peel away all foil. Cut the fudge into 8 strips and then cut each strip into 8 pieces, 1 inch squares. Store the fudge in a covered container in the refrigerator.