1 (12 oz.) pkg. semi-sweet chocolate chips
1 lb. white almond bark, divided
2 c. miniature marshmallows
1 c. crisp rice cereal (like Rice Krispies)
1 c. peanuts
1 (6 oz.) jar red maraschino cherries, drained, cut in half
3 tbsp. green maraschino cherries, drained & quartered
1/3 c. flaked coconut
1 tsp. oil

Melt chocolate chips with 14 ounces almond bark in saucepan over low heat, stirring until smooth; remove from heat.

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

Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.

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