Ingredients
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
Preparation
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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