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

Melt chocolate chips with 14 ounces white almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal, and nuts. Pour onto a wax paper-lined cookie sheet or 12-inch pizza pan. Top with cherries; sprinkle with coconut.

Melt remaining 2 ounces white almond bark with oil over low, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature. For smaller pizzas, shape mixture into flour 6-inch pizzas or twelve 4-inch pizzas on waxed paper-lined cookie sheets.