Touchdown Butterscotch Dip
5 ingredients
1 steps
Ingredients
- 2 11-oz. pkgs. butterscotch chips
- 1 5-oz. can evaporated milk
- 2/3 cup chopped pecans
- 1 tablespoon rum extract
- apple and pear wedges
Directions
-
1Combine butterscotch chips and evaporated milk in a slow cooker. Cover and cook on low setting for 45 to 50 minutes, or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.
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