Break each graham cracker in half widthwise. Break each chocolate bar into 10 squares. For each s’more, drizzle or spread 1/2 tsp. of caramel syrup or butterscotch sauce on a half graham cracker. Sprinkle the syrup or sauce with a pinch of sea salt, and then set on a square of the chocolate.
Place a marshmallow on a stick and heat over an open flame until it begins to brown and soften. Carefully slide the marshmallow onto the chocolate. Top with another half graham cracker. Allow the marshmallow to heat and soften the chocolate two minutes or so, and then enjoy.
Note: Caramel syrup and butterscotch sauce are available in most stores in or near the frozen foods aisle. Do not use fine sea salt for this.
Options: Instead of graham crackers, use thin chocolate cookies.