Ingredients
Scale
Base (Krispie layer)
- 1/3 cup unsalted butter
- 5 cups mini marshmallows
- 6 cups Caramel Crunch cereal (or Rice Krispies + caramelized cereal if unavailable)
Samoa topping
- 11 oz bag caramels (unwrapped)
- 2 tablespoons heavy whipping cream
- 1 1/2 cups shredded coconut
- 3 cups milk chocolate chips
Instructions
- Line a 9×13-inch baking pan with parchment or lightly grease it and set aside.
- In a large saucepan, melt the butter over medium heat until it liquefies. Add the mini marshmallows and stir constantly until they have fully melted into a smooth mixture.
- Remove the pan from the heat, fold in the cereal until all pieces are evenly coated, then press the mixture firmly and evenly into the prepared pan. Set aside while you make the topping.
- Place the caramels and heavy cream in a medium saucepan and warm over medium-low heat, stirring often, until the caramels have dissolved into a glossy, pourable caramel. If the mixture seems too thick, add a splash more cream.
- Spread the shredded coconut on a baking sheet and toast it in a 350°F (175°C) oven for about 8–10 minutes, tossing every few minutes, until it turns golden and fragrant — watch closely so it doesn’t burn.
- Stir the toasted coconut into the warm caramel until combined, then pour the caramel-coconut mixture in an even layer over the pressed Krispie base. Smooth the top gently with a spatula.
- Melt the chocolate chips until glossy: microwave in 30-second bursts, stirring between each, until fully melted and smooth (or melt using a double boiler).
- Once the caramel layer has set enough to hold shape, cut the slab into individual bars or squares and lift pieces from the pan. Dip the bottom of each bar into the melted chocolate, set them back on the tray, then drizzle remaining chocolate over the tops (you can pipe it from a small resealable bag with the corner snipped).
- Let the chocolate harden completely (speed up by refrigerating briefly) before serving. Store leftovers in an airtight container.