1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 lb. white almond bark, divided
2 c. Kraft mini marshmallows
1 c. crisp rice cereal
1 c. peanuts
1 (6 oz.) jar red cherries, drained, cut in half
3 tbsp. green cherries, drained & quartered
1/3 c. Baker's Angel Flake Coconut
1 tsp. oil

Melt chocolate chips with 14 ounces of the almond bark in large saucepan over low heat, stirring until smooth. Remove from heat, stir in marshmallows, cereal and peanuts. Pour onto greased 12" pizza pan. Top with cherries and sprinkle coconut. Melt remaining 2 ounces almond bark with oil over low heat. Drizzle over coconut. Chill until firm. Store at room temperature.