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 ⅔ 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.