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.

Melanie Lowe , Dover, DE
Recipe by Gooseberry Patch March 2011

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Credit: Gooseberry Patch

Recipe Summary test

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

101 Autumn Recipes

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