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Steps
1
Mix butterscotch chips and evaporated milk in 1- to 2 1/2-quart slow cooker.
2
Cover and cook on low heat setting 45 to 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.
3
Serve with apple and pear wedges. Dip will hold up to 2 hours.
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Rum and butterscotch flavors blend nicely together. If you prefer not to use rum, however, add 2 teaspoons of rum extract. Or you can leave out the rum to make a delicious, nutty butterscotch dip-the choice is yours.
Leftover dip? No problem. It keeps well in the refrigerator. Warm it andpancakes or waffles. Top a slice of apple pie, pound cake or angel food cake with a scoop of ice cream, and pour warm butterscotch sauce over the top. In fact, this dip is so delicious, you might just want to make a batch to keep on hand.
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Nutrition Facts
Serving Size:1 Tablespoon
Calories
90
Calories from Fat
45
Total Fat
5g
Saturated Fat
4g
Cholesterol
0mg
Sodium
15mg
Total Carbohydrate
10g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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