Line an 8 x 8 baking dish with foil or parchment paper. Set aside.

In a medium saucepan combine the white chocolate chips, butter, and Dulce de Leche. Heat over medium low heat. Stir until it is melted and combined. Stir in the marshmallow cream.

Pour the caramel fudge in the prepared pan and refrigerate for 30 minutes.

After 30 minutes make the chocolate fudge. In a medium saucepan combine the milk chocolate chips, butter, and sweetened condensed milk. Heat over medium low heat. Stir until it is melted and combined. Stir in the marshmallow cream.

Carefully pour the chocolate fudge over top of the caramel fudge. Refrigerate for at least 4 hours.

Cut into 36 pieces and store in an air tight container for up to 3 weeks.