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Butterscotch Dip
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2 packages (10 to 11 ounces each) butterscotch chips
2/3 cup evaporated milk
2/3 cup chopped pecans
1 tablespoon rum extract
Apple and pear wedges
In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on
low for 45-50 minutes or until chips are softened; stir until smooth. Stir in
pecans and extract. Serve warm with fruit.
Yield: about 3 cups.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |