In a medium mixing bowl, beat together the cream cheese and butter until smooth. Add the vanilla and maple extract, powdered sugar, and brown sugar and beat until combined.
Fold in half of the toffee bits and half of the mini chocolate chips. Cover and refrigerate for 2 hours in the bowl.
Lay a sheet of plastic wrap out on a work surface. Place the cream cheese mixture onto the center of the plastic wrap and form it into a ball. Wrap the ball tightly in the plastic wrap to hold the shape and refrigerate for 1 more hour.
Pour the remaining mini chocolate chips, toffee bits, mini white chocolate chips, chopped pretzels, and chopped walnuts into a shallow bowl.
Remove the cheese ball from the plastic wrap and roll it in the pretzel mixture to coat. Press the coating into the cheese ball as you roll to help it stick.
Wrap the cheese ball back up in the plastic wrap and refrigerate for 30 minutes, or until ready you're to serve it.
Place the cheese ball on a platter with cookies, pretzels, or fruit with a cheese spreader for easy dipping/spreading.
Notes
If you don’t like walnuts, pecan or almonds are both great substitutes.
You can find mini white chocolate chips at Walmart, Whole Foods, or on Amazon.