8 ounces semisweet chocolate
6 squares white almond bark
1 cup Rice Krispies
1 cup miniature marshmallows
1 cup salted peanuts
2 squares white almond bark
Maraschino cherries


Melt 8 ounces semisweet chocolate and 6 squares white almond bark; (full power for 3-4 minutes). 

Add all together 1 cup Rice Krispies, 1 cup miniature marshmallows, and 1 cup salted peanuts. Mix into chocolate mixture, pour into a pan – 12-inch round pan, lightly greased. 

Melt two more squares white almond bark, and spread on top of “crust”.  Place Maraschino cherries on top for tomato decoration, and sprinkle a little coconut over the top, approximately 1/2 cup. 

Refrigerate until firm. 

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