Spray two 9 x 13 inch baking pans with cooking spray.

In a large sauce pan over medium to medium low heat, melt 1/2 cup butter with pumpkin spice marshmallows until completely melted and well blended.

Mix in the rice krispies and fold in until the cereal is well coated with the marshmallow mixture.

Divide the cereal mixture between to two 9 x 13 inch prepared pans. Press the cereal in each pan until it covers the pan evenly.

In another sauce pan, place the caramels, condensed milk, and 1/2 cup butter. Melt over medium heat until melted and well combined. Remove from heat and let cool of a few minutes.

Spread the caramel evenly over one pan of the rice krispies. Sprinkle the mini marshmallows over the caramel.

Invert the other pan of rice krispies on top on the miniature marshmallows. You are basically creating a rice krispie sandwich with the caramel and the mini marshmallows in the center.

Refrigerate for 1 hour and cut while cool. Makes 18 treats