Ingredients
2 packages (10 to 11 ounces each) butterscotch chips2/3 cup evaporated milk2/3 cup chopped pecans1 tablespoon rum extractApple and pear wedges
Preparation
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.
