Monday, January 23, 2017

Touchdown Butterscotch Dip


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 apple and pear wedges and enjoy this during your big game party!

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