White Chocolate Cocoa Pebbles Fudge

White Chocolate Cocoa Pebbles Fudge 12 oz good-quality white chocolate baking bar (I used Ghirardelli) 8 oz full-fat cream cheese, softened to room temperature 3 and ½ cups powdered sugar 1½ tsp vanilla 2 cups Cocoa Pebbles, divided Line an 8x8 pan with foil and spray with cooking spray. In the bowl of stand mixer or using a hand mixer, beat together cream cheese, powdered sugar and vanilla until smooth and fully blended. Melt the white chocolate according to directions on package. Pour melted chocolate into cream cheese mixture and mix together until mixed thoroughly. Turn mixer to low and stir in 1½ cups Cocoa Pebbles until mixed in. Press mixture into prepared pan. Press remaining ½ cup Cocoa Pebbles onto the top of fudge and press gently into the white chocolate mixture so they stick (some will come loose while you're cutting the fudge, but that's OK). Chill fudge for approximately 1 hour or until set. This will make it easier to slice. Cut into squares and serve or store in an airtight container for up to 5 days. This fudge also freezes well.