“--from Fall 2013.”
READY IN:
50mins
SERVES:
10-12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 2 (11 ounce) packages butterscotch chips
  • 5 ounces evaporated milk
  • 23 cup chopped pecans
  • 1 tablespoon rum extract
  • apple, and pear wedges

Directions

  1. Combine butterscotch chips and evaporated milk in a slow cooker.
  2. Cover and cook on low setting for 45-50 minutes, until chips are softened.
  3. Stir until smooth.
  4. Stir in pecans and extract.
  5. Serve warm with fruit.

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