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

Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth, remove from heat. Stir marshmallows, cereal and peanuts. Pour onto greased 12 inch 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; then store at room temperature.