Crockpot Butterscotch Rum Dip
(11 oz. each) butterscotch-flavored chips (4 cups)
2/3 C. evaporated milk
2/3 C, walnuts, toasted and finely chopped
2 T. rum (or 2 t. rum extract)
Apple and pear wedges, if desired
Mix butterscotch chips and evaporated milk in 1 - 2 1/2
Cover and cook on low 45 - 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.
24 servings (2 T. each)