Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. Let cool for about 10-15 minutes or until nice and thick. Set aside
Line a 10x15 jellyroll pan with waxed paper. Generously butter the waxed paper and set aside.
Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal . Press mixture into prepared pan. Refrigerate for 10 minutes.
Spread marshmallow creme on top using an offset spatula, leaving 1 - 2 inches on one long edge clear.
Spread caramel on top - you will not need to use all of it! Refrigerate for 20 minutes.
Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes.
Slice and serve!
To make pumpkins, insert pretzel sticks into the top of each slice and create leaves with green laffy taffy.