Guest guest Posted February 3, 2004 Report Share Posted February 3, 2004 CROCKPOT BUTTERSCOTCH RUM DIP List of Ingredients 2 packages (11 oz. each) butterscotch-flavored chips (4 cups) 2/3 cup evaporated milk 2/3 cup walnuts, toasted* and finely chopped 2 Tbsp. rum (or 2 tsp. rum extract) Apple and pear wedges, if desired Recipe 1. Mix butterscotch chips and evaporated milk in 1 - 2 1/2 quart crock. 2. Cover and cook on low 45 - 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum. 3. Serve with apple and pear wedges. Dip will hold up to 2 hours. 24 servings (2 Tbsp. each) * To toast nuts, bake uncovered in ungreased shallow pan in 350o oven about ten minutes, stirring occasionally, until golden brown. (Other serving suggestions: Keeps well in the refrigerator. Warm it up and serve with pancakes or waffles. Top a slice of apple pie or pound cake with it, or even over a scoop of ice cream. Quote Link to comment Share on other sites More sharing options...
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