Touchdown Butterscotch Dip
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.
Yield: 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Dips/Spreads