Touchdown Butterscotch Dip

By carvalhohm

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Ingredients

2 (11-oz.) pkgs. butterscotch chips
5-oz. can evaporated milk
2/3 c. chopped pecans
1 T. rum extract
apple and pear wedges

Details

Servings 3
Adapted from www1.gooseberrypatch.com

Preparation

Step 1

Combine butterscotch chips and evaporated milk in 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.