Grease a 9x13-inch baking dish with cooking spray or butter, or line it with parchment paper for easy removal. Set aside.
In a large saucepan over medium heat, melt the unsalted butter. Once melted, add the mini marshmallows. Stir continuously until fully melted and smooth.
Remove from heat and stir in the salt, ground cinnamon, and vanilla extract. Mix until well combined.
In a large mixing bowl, combine the puffed rice cereal, chocolate puffed rice cereal, and graham cracker cereal. Pour the melted marshmallow mixture over the cereals and mix thoroughly until coated.
Gently fold in the kettle cooked potato chips, mixed nuts, and mini pretzels. Reserve extra pretzels and chocolate chips for topping if using.
Transfer the mixture to the prepared baking dish. Press down firmly and evenly to ensure it holds together.
Sprinkle the reserved pretzels and chocolate chips on top, pressing them in lightly.
Allow to cool at room temperature for at least 30 minutes or until set. For quicker cooling, place in the refrigerator.
