Line 2 large rimmed baking pans with wax paper.
In a large microwavable bowl, add rice or corn cereal.
In a small bowl, combine syrup and butter.
Pour over cereal in bowl and toss to coat evenly.
Microwave on High for 2 to 4 minutes, stirring after each minute until mixture is well coated and thoroughly glazed.
Spread mixture onto one of the baking pans to cool.
Spread cookies and pretzels in a single layer, right side up, onto the remaining baking pan.
In a small microwavable bowl, microwave 1/3 cup of the vanilla chips on High for 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth.
Transfer melted chips to small, resealable food storage bag and cut small corner from one end of the bag.
Drizzle on top of cookies and pretzels.
Top with sprinkles, cool 20 to 30 minutes, or until drizzle is set.
Carefully break apart the pretzels and cookies, if necessary.
In oval or round serving dish with sides, mix maple-glazed cereal, cinnamon cereal, cookies, pretzels, and almonds.
In small microwavable bowl microwave remaining 1/3 cup vanilla chips on High for 30 to 60 seconds stirring after 30 seconds, until chips are melted and smooth.
Transfer melted chips to small, resealable food storage bag and cut small corner from one end of the bag.
Drizzle on top of snack mix to resemble a spaghetti pile.
Top with marshmallows and candies.
In another small microwavable bowl, microwave milk chocolate chips on High for 15 to 30 seconds, stirring after 15 seconds, until chips are melted and smooth.
Transfer melted chips to small, resealable food storage bag and cut small corner from one end of the bag.
Drizzle on top of candies, marshmallows and snack mix to resemble chocolate syrup. T
op with additional sprinkles if desired.
Refrigerate 15 to 20 minutes or until drizzle is set. To serve, break into pieces