Enjoy this recipe from 101 Autumn Recipes.
Submitted by: Melanie Lowe
from Dover, DE
2 11-oz. pkgs. butterscotch chips
5-oz. can evaporated milk
2/3 c. chopped pecans
1 T. rum extract
apple and pear wedges
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. Makes about 3 cups.