1 (12 oz.) pkg. semi-sweet real chocolate chips
1 lb. white almond bark, divided 14 oz. and 2 oz.
2 c. mini marshmallows
1 c. crisp rice cereal
1 c. peanuts (I use pecans)
1 c. raisins
1 jar red maraschino cherries, cut in half
3 tbsp. green maraschino cherries, quartered
1/3 c. coconut (optional)

Microwave chips and 14 ounces almond bark in a 2-quart microwavable bowl on High for 2 minutes. Stir and continue to stir every 30 seconds for 2 minutes. Stir in marshmallows, cereal, nuts and raisins. Pour into greased pizza pan*. Decorate with cherries. Sprinkle on coconut. Microwave remaining 2 ounces almond bark with oil in a 1 cup glass measuring cup. Cook 1 minute; stir. Continue 30 seconds to 1 minute or until smooth when stirred. Drizzle over coconut. Refrigerate until firm. Store at room temperature. *You can butter the back of cookie sheets and make 2 rectangle pizzas. Just the right size for 1-gallon Ziploc bag.