Ingredients
2
packages (11 ounces each) butterscotch-flavored chips (4 cups total)
2/3
cup evaporated milk
2/3
cup walnuts, toasted and finely chopped
2
tablespoons rum
Apple and pear wedges, for serving, if desired
Preparation
Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
Serve with apple and pear wedges. Dip will hold up to 2 hours.
