Preheat the oven to 300° F. Line a large baking sheet with parchment paper.
Combine the Rice Chex with the pretzels and chopped almonds in a large, heatproof bowl. Add in the brown sugar, melted butter and cinnamon and stir to coat everything in the butter.
Spread the mixture evenly on the prepared baking sheet. (Keep the large bowl aside.)
Bake the mixture for a total of 30 minutes, stirring every 10 minutes.
Add the remaining ingredients:
Remove the sheet from the oven and immediately transfer the warm mixture back into the large bowl. (Keep the lined baking sheet handy.)
Add the Cocoa Puffs, semisweet chocolate chips, white chocolate chips, and half of the sprinkles to the bowl. Let the mixture sit for one minute.
Stir the mixture gently: the chocolates will become melty and bring the snack mix together into tasty clumps. ** Don't overmix however, or the white chocolate and sprinkles will disappear.
Spread the mixture out onto a lined baking sheet, and scatter the remaining sprinkles over the top. Allow the mixture to cool to room temperature.
Transfer the snack mix to a serving bowl: it's ready to eat.
The snack mix can be stored in a sealed container for up to 5 days.
Makes about 6 cups.
Notes
Tips
I like Rice Chex in this recipe, but you can try other flavors, too.
Try other colors of sprinkles, especially to make this snack mix for the holidays.
Let the mixture cool completely before sealing it into bags or boxes to store, or to give as gifts.