In a medium saucepan over medium heat, combine 1 cup of maple syrup and 1 cup of walnuts. Cook while stirring occasionally for about 5-7 minutes, or until the walnuts are golden brown and fragrant.

In a separate mixing bowl, combine 1 cup of cranberries, 1 cup of chocolate chips, and 1 cup of peanut butter. Stir vigorously until everything is well combined and the chocolate chips begin to melt slightly.

Next, gently fold in 2 cups of Rice Krispies into the chocolate and peanut butter mixture. Transfer this delicious blend into a greased 8x8 inch pan.

Melt 1 cup of white chocolate in a microwave-safe bowl for about 30 seconds. Mix in 1 cup of coconut flakes until thoroughly coated. Spread this mixture over the Rice Krispies layer.

In another bowl, mix 1 cup of crushed Oreo cookies with 1 cup of cream cheese until well combined. Shape into small balls and chill in the refrigerator for at least 30 minutes.

Crush ½ cup of candy canes and combine with pretzels. Dip the pretzels in melted chocolate, sprinkle with the candy cane mixture, and let them set.

Mix ½ cup of powdered sugar with ½ cup of almond butter until well combined. Form into small clusters and chill for 30 minutes.

Melt 1 cup of chocolate, stir in ½ cup of crushed almonds, and shape into small balls. Place the truffles on a baking sheet and refrigerate for about 45 minutes.

Melt another cup of chocolate and drizzle it over freshly popped popcorn, mixing in crushed candy canes. Let it harden on a baking sheet.