Touchdown Butterscotch Dip

Ingredients

• 22 oz butterscotch chips 
• 5 oz evaporated milk canned
• 3 servings apple and pear wedges 
• 0.7 cup pecans chopped
• 1 tablespoon rum extract 

Equipment

• slow cooker

Directions

1. 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.
2. Serve warm with fruit.