This pretty and colorful desert doesn’t use an oven so is a great one to make on a hot day:
1 (12 oz.) pkg. chocolate chips
14 oz. white almond bark
2 c. miniature marshmallows
1 c. Rice Krispies cereal
1 c. peanuts
1 (6 oz.) jar red maraschino cherries, drained and cut in half
3 T. green maraschino cherries, drained and quartered
⅓ c. coconut
2 oz. almond bark
1 tsp. oil
Microwave chocolate chips and 14 ounces almond bark until melted stirring every 30 seconds. Stir in marshmallows, Rice Krispies and peanuts. Pour onto greased 12-inch pizza pan. Top with red and green maraschino cherries. Sprinkle with coconut. Microwave remaining 2 ounces white almond bark and oil until melted, stirring every 30 seconds. Drizzle over coconut. Refrigerate until firm then store at room temperature. Cut in wedges.
This is very pretty and colorful.
These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.