Instructions: Make the peanut butter brownies: Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with aluminum foil, letting the foil extend 2 inches beyond the long sides of pan. Spray foil with nonstick cooking spray.

Sift together cake flour and cocoa and set aside.

Beat butter and sugar until light and fluffy, about 2 minutes, using electric mixer at medium speed.

Add peanut butter and mix on low speed until smooth.

Add eggs, one at a time, beating well after each addition. Mix in corn syrup until just combined.

Stir in flour mixture.

Spread batter in prepared pan.

Bake 22 to 25 minutes or until set in center.

Make the toffee crunch: Lightly oil large baking sheet.

Combine sugar, corn syrup, butter and water in small heavy saucepan. Cook and stir over medium-high heat until sugar dissolves and the mixture boils.

Boil without stirring until mixture turns deep amber and registers 300 degrees F on a candy thermometer.

Pour mixture onto prepared baking sheet. When the toffee is cool and hard, crush coarsely.

Make the chocolate sauce: Combine butter, milk, heavy cream and sugar in small saucepan. Heat to a gentle boil over medium-low heat. Remove from heat and stir in chocolate and rum until smooth.

Cover and refrigerate until sauce thickens.

Assemble the brownie sandwiches: Cut peanut butter brownies into 3-inch squares.

Cut each square in half diagonally. Place one brownie triangle on each plate.

Place a scoop of vanilla ice cream on top of it. Lean another triangle against ice cream.

Drizzle caramel and chocolate sauces around the brownie sandwich on the plate and sprinkle with crushed toffee.

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