Guest guest Posted January 7, 2002 Report Share Posted January 7, 2002 Butterscotch-Rum Dip * 2pkgs (11oz) butterscotch-flavored chips * 2/3c evaporated milk * 2/3c walnuts,toasted and finely chopped * 2 tbs rum * apple and pear wedges, if desired 1. Mix butterscotch chips and evaporated milk in 1-quart or larger slow cooker. 2. Cover and cook on low heat setting 45-60 min,or until chips are melted.Stir in walnuts and rum. 3.Serve with apple and pear wedges. Dip will hold up to 2 hrs. Shared by Char http://southernfood.about.com/library/cprec/bl121_19.htm Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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