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Spray pan with nonstick spray and line with parchment paper. Make sure the paper hangs over the sides for easy gripping to remove later.
Melt the butter in an oven-safe pan over medium-low heat. Use a light-colored pan if you have one as it's easier to gauge butter as it browns. Swirl the pan continuously or stir with a rubber spatula. Bubbles will form and start to crackle, then foam will appear. Once you see amber specks at the bottom, turn off the heat.
Add in the marshmallows and char using a blowtorch, or alternatively broil under the oven for approx 3 minutes.
Turn stove back on to med-low to melt down marshmallows. Stir in the golden graham cereal until evenly coated.
Working quickly, transfer mixture to prepared pan. Gently pat down evenly using a rubber spatula. Do not press too firmly as it will crumble the cereal. Press in chocolate bars and additional marshmallows on top. Allow to cool at room temperature or chill in fridge for 20 minutes.
Lift parchment paper sides and transfer treat to a cutting board. To avoid marshmallows from sticking to the knife, spray nonstick oil spray onto a paper towel and grease knife before cutting treats into squares. Before torching marshmallow toppings, be sure to remove all parchment paper and lay treats on a metal pan. Sprinkle with flaky sea salt and enjoy!