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

Melt chocolate chips and 14 ounces almond bark. (In microwave in 2 quart microwave safe bowl on high for 2 minutes, stir. Continue microwaving 1-2 minutes until smooth when stirred, stirring every 30 seconds). (Conventional oven - melt chocolate chips and 14 ounces bark in large saucepan over low heat, stirring until smooth. Remove from heat).

Stir in marshmallows, cereal and peanuts. Pour over greased 12 inch pizza pan. Top with cherries, sprinkle with coconut.

Melt remaining 2 ounces almond bark with oil (in 1 cup measuring cup on high in microwave 1 minute; stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds) or (conventional oven - over low heat, stirring until smooth).

Drizzle over coconut. Refrigerate until firm. Store at room temperature. Makes 10-12 servings.