1 (12 oz.) pkg. semi-sweet chocolate chips
1 lb. white almond bark, divided
2 c. mini marshmallows
1 c. crisp rice cereal
1 c. peanuts
1 (6 oz.) jar red maraschino cherries, drained, cut in half
3 tbsp. green maraschino cherries, drained & quartered
1/3 c. coconut
1 tsp. oil

Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into 12" greased pizza pan, top with cherries, sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth, drizzle over coconut. Chill until firm. Store at room temperature. Can make 4 to 6 inch rounds or 12 (4") rounds on wax papered cookie sheet.