Line an 8 x8 baking dish with foil or parchment paper. Set aside.

In a small saucepan combine the white chocolate chips, butter, and Dulce de Leche. Heat over medium low heat, stirring occasionally, until it is totally melted.

Quickly mix in the marshmallow cream and mix until well combined. Pour into prepared pan.

Sprinkle the fudge with sea salt then refrigerate for 30 minutes.

To make the coffee fudge place the sweetened condensed milk in a small bowl and mix with the espresso powder. Set aside.

In a small saucepan combine the white chocolate chips, butter, and espresso sweetened condensed milk.

Heat over medium low heat, stirring frequently, until melted.

Quickly mix in the marshmallow cream and mix until combined.

Pour into the pan with the caramel fudge. Refrigerate at least 4 hours.

Remove the fudge from the pan using the foil or parchment paper. Cut into 36 squares.

Heat the chocolate chips and Crisco in a microwave safe dish in 30 second intervals, stirring after each interval, until melted.

Drizzle over top of the fudge. Allow chocolate to harden for 15 minutes.