Line 2 large rimmed baking pans with waxed paper. Spread Rice Chex™ or Corn Chex™ cereal in one pan AND Chocolate Chex™ cereal in remaining pan.

In small microwavable bowl, microwave semisweet chocolate chips uncovered on High 45 seconds; stir. If necessary, continue microwaving in 15-second increments until melted and smooth. Transfer to small resealable food-storage plastic bag; cut corner off one end of bag, and drizzle onto Rice Chex™ or Corn Chex™ cereal.

In another small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 seconds, stir. Continue microwaving in 15-second increments until melted and smooth. Transfer to small resealable food-storage plastic bag; cut corner off one end of bag, and drizzle onto Chocolate Chex™ cereal. Refrigerate both cereals about 30 minutes or until drizzle is set. Separate both cereals into bite-size pieces.

In large serving bowl, mix cereals, cookies, almonds and chocolate candies. Store at room temperature in covered container.