Kahlua Swirl Fudge

2 1/2 c Sugar
1/2 c Margarine or Butter
5 oz Evaporated Milk -- 2 cups
3 oz Almond Bark OR Vanilla Flavored Candy Coating coarsely chopped
1 tb Coffee -- double strength*
6 oz Semi-Sweet Chocolate Chips 1 cup
1/2 c Nuts -- chopped; if desired
2 tb Coffee-Flavored Liqueur
Chocolate-Dipped Nuts

Line 9" sq. pan with foil so that foil extends over sides on pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over med. heat; stirring constantly. Boil 5 minutes, stirring constantly; remove from heat.

Add marshmallow creme; stir until smooth. Pour 1 cup of marshmallow mixture into sm. bowl. Add almond bark and strong coffee; stir until smooth. Set aside.

To remaining marshmallow mixture, add chocolate chips; stir until smooth. Stir in nuts and liqueur until well blended. Pour into prepared pan. Spread almond bark mixture on top of chocolate mixture.

Using spatula, swirl for marbled effect. Cool to room temperature. Score fudge into 36 sqs; top each sq. with Chocolate-Dipped Nut.

Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using lrg. knife, cut through scored lines. Store in refrigerator. Makes 2 lbs. 12 oz. *TIP: To prepare 1 tbsp. double-strength coffee, dissolve 1/2 tsp. instant coffee granules in 1 tbsp. hot water.