Remember making these as a kid? We do! We've also taken on board a whole bunch of your suggestions and brought them right up to date with a little twist of s'mores about them.
Melt the butter in a saucepan and heat until it just starts to smell nutty (browned). Add the marshmallows and heat very gently, stirring often until the whole mixture is warm and liquid. Stir in the almond extract, then the breakfast cereal and crushed biscuits.
Push the mixture into a Clingfilm lined (or silicon) square baking tin (20cmx20cm) and press to compact. Allow to cool to room temperature, although a fridge will speed things along.
Turn the whole solid treat out onto a chopping board and cut into rectangles 5cmx10cm. Use a kitchen blowtorch to scorch the as many sides of each pieces as you like, then allow to cool.
Melt the dark chocolate in a small bowl. Temper the chocolate if you want a real shine and to make the finished product sharper and easier to handle. Dip each torched square into the chocolate once the treat has cooled to carefully half coat it. Sprinkle a little sea salt onto the chocolate before it sets. Leave them to set completely on a sheet of baking paper, but do your best to allow most of the chocolate to drip off first so as to maintain a neat shape.