Line an 8x8 inch baking pan with 2 layers of tin foil, leaving an overhang.

In a large pot combine the butter, marshmallows, sugar, salt and coffee creamer, cook over medium heat, stirring occasionally until the marshmallows are melted, 8-10 minutes.

Remove the pot from the heat and stir in the chocolate chips until they are completely melted.

Pour the fudge into the pan. Add a few spoonfuls of dulce de leche and use a small metal spatula to create swirls in the fudge.

Refrigerate for 3 hours. Cut into small squares, for best result keep the fudge in the fridge.