In a large pot, heat your butter and pumpkin spice seasoning over low heat.

Once the butter is melted, add your vanilla extract and 1 and ½ of the bags of marshmallows and continue to melt the marshmallows over low heat while stirring occasionally.

While the marshmallows are melting, add your caramels to a bowl and microwave in 30 second intervals, stirring in between, until the caramels are melted. Whisk in 1 tablespoon of milk. Set aside.

Once your marshmallows in the pot have melted, add in the remaining half of the bag of marshmallows and stir just to combine. (do not melt completely)

Add in the rice cereal and stir to combine with the marshmallows.

Grease a 8x8 pan.

Add half of the rice krispie mixture to your greased pan and flatten softly.

Pour the melted caramels over the rice krispies and spread out evenly.

Add in your second half of rice krispies on top of the melted caramels and flatten softly.

Let cool to room temperature then slice and enjoy!