- 3
5/5
(1 Votes)
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
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.