Photo: Gooseberry Patch
Paired with this warm dip, fruit has never been more tempting. Made with butterscotch chips, rum extract and chopped pecans, this dip is a rich memorable treat.
Makes about 3 cups
2 11-oz. pkgs. butterscotch chips
1 5-oz. can evaporated milk
2/3 cup chopped pecans
1 tablespoon rum extract
apple and pear wedges
Combine butterscotch chips and evaporated milk in a 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.