Chocolate Pizza
contributed by Barbara Clifton, KET

This recipe is not original—I cut it out of an ad years ago. The fun part is the adding of the toppings, where the object is to make it look as much like a pepperoni-and-cheese pizza as possible. My own little holiday tradition has been to make one of these for sharing with co-workers. It needs a large group, because the ingredients add up to one serious sugar overload if you eat too big a slice. But it just looks so cool ...

1 12-oz. package semi-sweet chocolate chips
1 lb. white almond bark (or white candy base), divided
2 c miniature marshmallows
1 c crisp rice cereal
1 c peanuts
6 oz. red maraschino cherries, drained
3 T green maraschino cherries, drained
1/3 c shredded coconut
1 t cooking oil

Melt the chocolate chips and 14 oz. of the almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat.

Immediately add the marshmallows, so they’ll melt a little, and stir. Then stir in the cereal and peanuts.

Pour/scoop the mixture onto a greased 12-inch pizza pan and press flat.

Cut the red cherries in half and the green cherries into quarters and distribute them on top of the crust. Sprinkle the coconut over all.

Melt the remaining 2 oz. of almond bark with the oil over low heat, stirring until smooth. Drizzle over the pizza. Put the finished pizza in the refrigerator to chill for a few hours. Once firm, it can be stored at room temperature.

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