Line a baking sheet with parchment. Place the two kinds of Chex in a large bowl and set aside.
Place the white chocolate chips, almond butter, and coconut oil in a microwavable-safe bowl and microwave in 30-second increments, stirring in between each increment, until you can stir the mixture to a smooth consistency. Then add the chocolate extract and salt.
Pour the white chocolate almond butter mixture over the cereal, stirring until everything is evenly coated.
Pour into a super large, resealable plastic bag and add half of the powdered sugar. Shake until well coated. Add the remaining powdered sugar and mini chocolate chips and shake again. Spread onto the lined baking sheet and allow to cool entirely.
Melt the dark chocolate for the chocolate footballs. Dip a handful of the prepped and cooled muddy buddies into the melted dark chocolate and cover to coat. Let cool entirely. Once cooled, melt the white chocolate and transfer into a plastic bag and snip the edge so you can use it for drawing the football laces onto the chocolate covered Chex. Cool entirely before adding the chocolate Chex back into the mix.
Store in an airtight container in the refrigerator or freezer. I prefer the freezer so it last forever and ever, and I can eat it whenever the mood strikes.