Caramel Crunch Cornflake Brownies

Directions

1. Preheat the oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides.
2. Prepare and bake brownie mix according to the package directions for an 8-in. square pan.
3. Meanwhile, place the sugar in a large Dutch oven or heavy-bottomed pot set over medium heat. Cook 2-3 minutes, stirring constantly, until the sugar starts to liquefy. Continue stirring constantly until the sugar is melted and dark amber in color, 6-7 minutes. Immediately remove from the heat. Carefully stir in butter, cream, salt, vanilla extract and rum extract.
4. Place the pot back on the stove over medium heat. Cook 4-5 minutes or until the mixture is thick and a digital thermometer reads 240°. Remove from the heat. Stir in cornflakes until completely coated. Spread the mixture onto the brownies in an even layer. Use a piece of parchment or waxed paper to press the mixture down tightly.
5. Cover; refrigerate at least 4 hours or overnight. An hour before serving, remove from the refrigerator. Use the edges of the parchment paper to lift the brownies from the pan; place on a cutting board. Use a sharp knife to cut into squares.