Instructions: Line 9" sq. pan with foil so that foil extends over sides on pan; butter foil. In lrg. saucepan, combine sugar, margarine and evaporated milk.

Bring to a boil over med. heat; stirring constantly. Boil 5 mins., stirring constantly; remove from heat. Add marshamallow 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.
***CHOCOLATE FUDGE: Prepare recipe as directed up to
***. Omit Almond Bark, coffee and liqueur. Substitute 12 oz pkg. semi-sweet chocolate chips for 6 oz. pkg. chocolate chips; add to marshmallow mixture; stir until smooth. Stir in 1 tsp. vanilla and nuts. Pour into prepared pan.

Cool to room temperature. Continue as directed above.

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