12 oz. semi sweet chocolate chips
1 lb. white almond bark
2 c. miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
6 oz. red maraschino cherries, drained, cut in half
3 tbsp. green maraschino cherries, drained, quartered
1/3 c. coconut flakes
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 greased 12 inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining 2 ounces almond bark and oil over low heat, stirring until smooth. Drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges.