If you like the sweetness of butterscotch chips, you’ll enjoy this rum-flavored fruit dip. I serve it with apple and pear wedges. It holds up nicely for up to 2 hours in the slow cooker.
—JEAUNE HADL VAN METER LEXINGTON, KY
PREP: 5 MIN. • COOK: 45 MIN. • MAKES: ABOUT 3 CUPS
2 packages (10 to 11 ounces each) butterscotch chips
2/3 cup evaporated milk
2/3 cup chopped pecans
1 tablespoon rum extract
Apple and pear wedges
In a 1 1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.