1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips
1 lb. white almond bark, divided
2 c. Kraft mini-marshmallows
1 c. Rice Krispies
1 c. peanuts
1 (6 oz.) jar red maraschino cherries, drained and halved
3 tbsp. green maraschino cherries, quartered
1/3 c. Baker's 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 and oil over low heat, stirring until smooth. Drizzle over coconut. Refrigerate until firm. Store at room temperature. Cut into wedges. Makes about 12 pieces.