Special equipment: a silicone baking mat or parchment, black permanent marker, pastry bag fitted with a small round tip, stick lighter, 6 toothpicks
Draw twelve 2 1/2-inch circles on a piece of parchment with a black permanent marker on a baking sheet. Put a silicone baking mat over the top so you can still see the circles (alternatively, use a second piece of parchment).
To make the grill tops: Put the chocolate chips in a small microwave-safe bowl. Microwave on 50 percent power in 30-second intervals, stirring in between each, until just melted. Let cool a few minutes then transfer to a pastry bag fitted with a small round tip. Pipe outlines of the circles, then pipe 5 parallel lines through each so they look like the grates of a grill. Chill in the refrigerator until hardened, about 15 minutes.
To make the fire: Meanwhile, combine the orange, red and yellow hard candies in a small resealable plastic bag and coarsely crush with a mallet. Stuff the marshmallows into the cavities of each donut. One at a time, toast the marshmallows with a stick lighter until the marshmallows catch on fire and are nicely burnt. Sprinkle each with the crushed candies to resemble coals/embers.
To make the burgers: Cut the chocolate chews into thirds crosswise (12 pieces total). Place cut-side up on a microwave-safe plate and microwave until just pliable, about 15 seconds. Stick a square yellow candy on top of each for cheese and press down and mold into place. Set aside.
To make the hot dogs: Draw crosswise lines on the cylindrical red fruit candies with the edible marker to make grill marks, if desired.
To make the veggie kebobs: Thread the cut pieces of gummy candy onto toothpicks.
When ready to serve, removed the grill grates from the refrigerator and carefully peel from the baking mat. Place the grills on top of the coals and top half of the grills with burgers and hot dogs and the other half with veggie kebobs and a gummy fish.
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