Original Source: Pillsbury Halloween Magazine, October 2005
1 bag (12 oz) white vanilla baking chips (2 cups), melted
2 cans (16 oz each) vanilla ready-to-spread frosting (I used 2 12oz. cans whipped vanilla frosting and it worked great!)
1 bag (10 oz) butterscotch chips (1 3/4 cups), melted
Yellow food color
Orange food color
1 bag pumpkin cremes
Line 13×9-inch pan with foil; butter foil.
In large bowl, mix melted vanilla baking chips and 1 can of the frosting until well blended.
Spread 1/3 of mixture evenly in pan.
In another large bowl, mix melted butterscotch chips and second can of frosting until well blended. Stire in 1/2-1 teaspoon orange food color until mixture is desired orange color and well blended. Spread orange mixture over white layer in pan.
If remaining 2/3 of white mixture has set up, heat in microwavable bowl in microwave on medium-high for 1 minute until melted and smooth, stirring occasionally.
Stir in 1/4 teaspoon yellow food color until mixture is bright yellow and well blended.
Spread over orange layer in pan.
Refrigerate until firm, about 1 hour.
Use foil to lift fudge from pan.
Turn white side up; peel off foil.
Cut into 8 rows by 6 rows.
Press 1 piece of candy in center of each square.
Store in refrigerator.