1 pkg. (12 oz.) semi sweet chocolate chips
1 lb. white almond bark, divided
2 c. miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
1 jar (6 oz.) 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 oz. almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12 inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 oz. almond bark and oil over low heat, stirring until smooth, drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges.