0.8 cup mrs richardson's butterscotch caramel sauce
1.7 cups water hot
0.5 cup pecans chopped
1.5 cups frangelico
Equipment
bowl
slow cooker
Directions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker.
Pour hot water over top (do not stir).
Sprinkle with remaining 1/2 cup sugar.
Cover; cook on Low heat setting 2 1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly.
Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
