Line a 11” x 7” baking pan with parchment paper.
In a heat proof bowl, stir together the Kahlua, dark chocolate, butter and condensed milk over a pot of simmering water until smooth.
Stir in the marshmallows, pistachios, strawberries and 2/3 of the white chocolate. Spoon mixture into the baking dish and push to edges with a spatula.
Melt the remaining white chocolate over the pot of simmering water and drizzle over the mix.
Refrigerate for at least 3 hours before cutting into squares.