Crispy Grilled S'mores

Ingredients:

• 2 packages of 280g marshmallows
• 6 tablespoons unsalted butter
• 6 cups rice flakes (breakfast cereal)
• 3 cups graham cracker breakfast cereal, such as Golden Grahams
• 4 chocolate bars, 45 grams each, broken in half

Preparation:

1. Spray a rimmed baking sheet with cooking spray. Set aside 24 marshmallows for roasting.
2. In a large Dutch oven, combine the butter with the remaining marshmallows (about 400 grams) and cook over medium heat, stirring occasionally, until melted and smooth, 6-8 minutes. Fold in the cereal with a silicone spatula, distributing evenly. While the mixture is still hot, transfer it to the prepared baking sheet. Spray your palms and a silicone spatula with cooking spray, then press the mixture firmly and evenly onto the baking sheet. Let cool and set completely, about 1 hour.
3. Place the dessert on a cutting board and cut into 16 rectangles, each measuring 11 x 8.5 cm. If making ahead, place the dessert in a container with a tight-fitting lid, lining it with sheets of parchment or waxed paper, and store for up to 1 day.
4. Preheat a grill or grill pan over medium heat, or place a grill grate over the embers of a campfire.
5. For each s'more, place two cereal bars on the grill and top one with a piece of chocolate, broken in half. Grill until crisp and the chocolate begins to soften, 1-2 minutes depending on the heat. Move the bars occasionally with a metal spatula or tongs to prevent sticking.
6. Meanwhile, thread 3 of the reserved 24 marshmallows onto each of 8 skewers or sticks (see Note). Toast over the fire or grill until the marshmallows are charred in spots.
7. Remove the dessert from the grill. Spoon the melted marshmallows over the chocolate and top with a second bar.
   
   Note
   
   If you're grilling marshmallows on wooden skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.