Kahlua Swirl Fudge

3 ounces white almond bark, coarsely chopped1 tablespoon double-strength coffee (see note)2frac12; cups (17.5 ounces) sugarfrac12; cup butterfrac12; cup (5 ounces) evaporated milk2 cups (7 ounces) marshmallow creme1 cup (6 ounces) semisweet chocolate chips2 tablespoons coffee liqueur

Lightly coat a 9-inch square pan with cooking spray; line with parchment paper long enough to help remove fudge when done. Coat paper with nonstick spray.In small bowl combine almond bark and coffee.In a saucepan, bring to a boil the sugar, butter and evaporated milk, stirring constantly. Boil 5 minutes, stirring constantly.Remove pan from heat and blend in marshmallow creme until melted. Remove 1 cup and add to almond bark mixture, stirring until all is melted and combined.To remaining marshmallow mixture, blend in chocolate chips until melted; add liqueur. Pour into prepared pan. Spread almond bark mixture on top and swirl both layers with a spatula or knife. Cool to room temperature, remove from pan and cut in small pieces.Makes 2 pounds, 12 ounces.Cook's note: To make strong coffee, dissolve frac12; teaspoon instant espresso powder with 1 tablespoon hot water.