3/4 cup white sugar for the icing
2 teaspoons baking powder
1 cup corn syrup
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups candy corn
1 cup chopped pecans
In a large bowl, stir together sugar, baking powder, corn syrup, oil, eggs and vanilla until smooth. Beat in candy corn and pecans.
Heat 1/2 cup of oil in a medium saucepan over medium heat. Add 1 tablespoon candy corn and pecans, stirring constantly.
Return mixture to a large bowl. Stir in corn syrup, cream cheese, yogurt and crushed candy corn. Beat until thickened.
Stir in whipped topping; continued stirring until liquid is reduced. Spread mixture evenly into candy corn strained rectangle 12 candy lapses per edge of candy/glazed canes. Cut candies with sharp knife in half. Drop into syrup slotted dessert cups. Place on cake; other candy goblets to serve.