Prep time: 15 minutes plus refrigerating. Microwave cooking time: 6 minutes.

1 pkg. (12 oz.) Baker's semi-sweet real chocolate chips
1 lb. white almond bark, divided
2 c. Kraft miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
1 jar (6 oz.) 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

Microwave chips and 14 ounces almond bark in 2 quart microwave-safe bowl on HIGH 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds.

Stir in marshmallows, cereal and peanuts. Pour onto greased 12 inch pizza pan. Top with cherries; sprinkle with coconut.

Microwave remaining 2 ounces almond bark with oil in 1 cup glass measuring cup 1 minute; stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.

Refrigerate until firm. Store at room temperature. Makes 10 to 12 servings.

To prepare on stop of stove, see conventional directions for Chocolate Pizza recipe on back of Kraft miniature marshmallows package.

Gift giving tips: For smaller pizzas, spoon chocolate mixture onto greased cookie sheet, forming 3 (7 inch) or 4 (6 inch) circles with back of wooden spoon. Continue as directed. Place on tray or cardboard circle; wrap in colored cellophane paper or plastic wrap and tie with colorful bowl.