- 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.
Originally published as Butterscotch Dip in Quick Cooking September/October 2004, p17
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