Line an 8-inch square baking dish with parchment paper and set aside.

Combine the chocolate chips and sweetened condensed milk in a large microwave-safe bowl.

Microwave on high for 1-2 minutes, stirring every 30 seconds, until the chocolate is fully melted and the mixture is smooth.

Add 1 cup of peanut butter, espresso powder, sea salt, and almond extract to the chocolate mixture. Stir until the mixture is smooth and well combined.

Stir in the marshmallow fluff and until well incorporated.

Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.

Put the remaining 1/4 cup of peanut butter in a small microwaveable bowl and heat for 30 seconds or until melted.

Drizzle the melted peanut butter over the chocolate fudge.

Loosely cover the fudge with plastic wrap or aluminum foil. Refrigerate the fudge for at least 2 hours or until firm.

Cut the fudge into 16 squares and serve.