Crockpot Butterscotch Rum Dip Recipe

A delicious dip for fruit, heated in and served from the crockpot.

Ingredients:

• 2 packages (11oz each) butterscotch-flavored chips, about 4 cups
• 2/3 cup evaporated milk
• 2/3 cup pecans, finely chopped and toasted*
• 2 tablespoons rum
• apple wedges, pear wedges, banana chunks

Preparation:

Mix butterscotch chips and evaporated milk in any size crockpot.
Cover and cook on LOW for 1 hour, or until butterscotch chips are melted. Stir in chopped pecans and rum.
Serve warm with apple and pear wedges or banana chunks.
Dip will hold up for about 2 hrs.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Shared by Char

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