TOUCHDOWN BUTTERSCOTCH DIP 2 (11-oz.) packages butterscotch chips
5-oz. can evaporated milk 2/3 cup chopped pecans 1 Tbsp. 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, until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit. Makes about 3 cups. "I seldom think about my limitations, and they never make me sad. Perhaps there is just a touch of yearning at times; but it is vague, like a breeze among flowers." Hellen Keller 😉 Sugar https://www.gofundme.com/sugars-transplant-journey _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
