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    Butterscotch Rum Dip

    Source of Recipe


    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 Tbsps. rum (or 2 tsp. rum extract)
    Apple and pear wedges, if desired


    Mix butterscotch chips and evaporated milk in 1 - 2 1/2 quart crock.

    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 Tbsps. each)




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