Campfire S'mores with Graham Crackers

Prepare your grill or campfire setup to establish a zone of medium-indirect heat (around 350°F).

Rub 1 tsp of unsalted butter over the bottom and sides of an 8-inch cast-iron skillet to prevent sticking.

Break 3 milk chocolate bars into individual small rectangles and arrange them in a single, tight layer covering the bottom of the greased skillet.

Arrange 12 large marshmallows standing vertically on top of the chocolate layer, packing them closely together to cover the chocolate completely.

Place the cast-iron skillet on the grill grate over the indirect heat zone. Cover the grill lid (or tent the skillet loosely with a sheet of aluminum foil if cooking over an open campfire) to trap the heat.

Grill for 8 to 10 minutes, monitoring closely, until the chocolate underneath is fully melted and gooey, and the marshmallows on top are puffed and toasted to a rich golden-brown.

Carefully remove the hot skillet from the grill using heavy-duty heat-resistant gloves and let it rest for 2 minutes.

Break 9 sheets of graham crackers in half to make 18 squares, and serve them alongside the warm skillet for scooping up the gooey chocolate and marshmallow mixture.