In a microwave-safe bowl, combine chocolate spread, butter, milk chocolate chips, and milk. Heat in the microwave in 30-second intervals, stirring after each interval until the mixture is smooth and glossy.

Once the chocolate mixture is silky smooth, mix in the caramel sauce. Stir thoroughly until the caramel is completely blended in.

In a large mixing bowl, pour the chocolate-caramel mixture over the Chocolate Chex cereal. Gently fold the mixture, ensuring all Chex pieces are evenly coated.

Stir in the shredded coconut and crushed Samoas cookies gently until they are fully integrated.

Transfer the mixture into a large resealable bag or container with powdered sugar. Seal and shake until well-coated in powdered sugar.

Spread the coated mixture onto a baking sheet lined with parchment paper. Allow it to cool for about 15 minutes before breaking it into clusters.