1 12 oz. package chocolate chips
1 pound white almond bark, divided
2 cups Kraft miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 6 oz. jar red maraschino cherries, drained, cut in half
3 tablespoon green maraschino cherries, drained, quartered
1/3 cup coconut
1 teaspoon oil
Melt chocolate chips with 14 oz. 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 with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature.