Line an 8 x 8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Spray generously with nonstick spray.

In a large, heavy-bottomed stock pot, melt the butter over medium heat.

Add the marshmallows, stirring until completely melted.

Remove from heat. Stir in the fine sea salt.

Add the cereal and stir until well combined, with no dry cereal remaining. Set aside and allow to cool briefly, about 2-3 minutes.

Stir in the milk chocolate chips and dehydrated mini marshmallows.

Pour mixture onto prepared tin. With damp fingertips, press down until evenly distributed and about 1 1/4-inch thick.

Decorate with additional milk chocolate chips and dehydrated mini marshmallows.

Set aside and allow to cool at room temperature for at least 1 hour.

With a sharp, well-oiled chef’s knife, slice into squares and serve.

Layer leftover s’mores treats between sheets of parchment or wax paper. Store in an airtight container at room temperature for up to 3 days.