1 (12 oz.) 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 ounce 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 with oil over low heat. Stir until smooth. Drizzle over coconut. Chill until firm. Store at room temperature.

For smaller pizzas, shape mixture into 4 (6 inch) rounds or 12 (4 inch) rounds on wax paper lined cookie sheets.