Preheat oven to 250°F. Line two large baking pans with parchment paper. Set aside.
In a large bowl, mix Rice Chex, Cinnamon Cheerios, peanuts, coconut chips, and almonds. Set aside.
In a small saucepan, melt butter over medium-low heat. Add coconut sugar and heavy cream and whisk until sugar has dissolved.
Continue to cook, whisking frequently, until mixture is smooth and slightly thickened, about 7-8 minutes. The mixture will become darker in color, bubbly, and will smell like caramel.
Remove from heat and stir in vanilla and salt. (The coconut sugar makes this caramel sauce darker in color than other caramel sauces. It will not be very thick, which is what we want to make it easier to stir and coat all of the cereal mixture.) Pour caramel mixture over cereal mixture and toss until everything is evenly coated.
Spread snack mix evenly onto prepared baking sheets and bake for 30-45 minutes, stirring gently every 15 minutes.
Let the snack mix cool slightly while still on the baking sheets, about 5 minutes. Sprinkle mini M&M’s and caramel M&M’s over snack mix and toss gently to combine. Let cool completely, about 10 minutes.