• 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


  1. 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 fruit.

Yield: Makes about 3 cups

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