Line a baking sheet with wax paper. In a large microwave-safe bowl, combine the cereal and almonds. Set aside.

In a medium saucepan, melt the butter, brown sugar, applesauce, corn syrup, and salt together on the stove over medium heat. Bring mixture to a boil, stirring constantly. Allow to boil for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, then add the baking soda.

Pour caramel mixture over cereal/nut mixture and toss until everything is coated. Microwave for 5 minutes, stirring after every minute. Spread cereal out on lined baking sheet and allow to cool completely.

Meanwhile, line a second baking sheet with wax paper, and melt the white chocolate until smooth. Dip pretzels into chocolate, then place onto lined baking sheet. Make sure to add sprinkles while chocolate is still wet. Refrigerate chocolate-coated pretzels until chocolate has set, if needed.

Once chex mix has cooled completely, break up into pieces. In a small microwave-safe bowl, melt cinnamon chips and oil in microwave until smooth, then drizzle over chex mix. Place entire pan into the freezer for a few minutes to allow cinnamon drizzle to set fully.

Remove pan from freezer and mix in white chocolate-covered pretzels. Store mix in a tightly sealed container or zip-top bag.