1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 lb. white almond bark, divided
2 c. Kraft miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
1 (6 oz.) jar red maraschino cherries, drained, cut in half
3 tbsp. green maraschino cherries, drained, quartered
1/3 c. Baker's Angel Flake coconut
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 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; store at room temperature.

Preparation time 15 minutes plus chilling.

For smaller pizzas, shape mixture into four 6 inch rounds or twelve 4 inch rounds on wax paper-lined cookie sheets.