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 and cut in half
3 tbsp. green maraschino cherries, drained and quartered
1/3 c. Baker's angel flake coconut
1 tsp. oil

Melt chocolate chips with 14 ounces of 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 of almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill until firm. Store at room temperature. Prep 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.