Pour Chex cereal and pretzels into a very large bowl. Set aside.

In two gallon-sized Ziploc bags, add 1 cup powdered sugar to each bag. Set aside.

In a medium sized glass bowl, add chocolate chips, nut butter, and olive oil. Microwave 2 minutes. Stir until combined and the chocolate is completely melted. Stir in the vanilla.

Pour chocolate mixture over cereal and pretzels. Gently mix until cereal and pretzels are coated.

Pour 1/2 the chocolate mixture into the two gallon-sized bags. Seal bags and shake until powdered sugar coats all the cereal mixture.

Open each bag and lay the bags on their sides to allow the mixture to cool and dry out a bit.

When mixture is cool, add M&Ms to each bag. Store in an airtight bags until ready to package for gifts or set out for company to enjoy.

Make sure your puff pastry dough is fully thawed before you start. It could take 2 hours to completely defrost at room temperature.

Spray two mini muffin tins with cooking spray. Preheat the oven to 425F.

Unroll your puff pastry dough onto a cutting board. Use a pizza cutter to cut it into squares that are about 2.5 inches by 2.5 inches.

Press one dough square into each of the mini muffin cups and bend the dough up the sides so it forms a small bowl.

Cut the brie into 1/2 inch to 3/4 inch chunks. Then place a chunk of brie into each of the muffin cups.

Add some cranberry sauce on top of each piece of brie - just enough so that the brie is mostly covered.

Bake at 425F for 8 to 12 minutes or until golden brown. (Approximately 9 minutes).

Serve warm and enjoy!