Butterscotch Dip (Gooseberry Patch)

"--from Fall 2013."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
5
Yields:
3 cups
Serves:
10-12
Advertisement

ingredients

  • 2 (11 ounce) packages butterscotch chips
  • 5 ounces evaporated milk
  • 23 cup chopped pecans
  • 1 tablespoon rum extract
  • apple, and pear wedges
Advertisement

directions

  • Combine butterscotch chips and evaporated milk in a slow cooker.
  • Cover and cook on low setting for 45-50 minutes, until chips are softened.
  • Stir until smooth.
  • Stir in pecans and extract.
  • Serve warm with fruit.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p> <p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p> <p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p> <p>Food is definitely a pleasure for me, and I love to change others opinions on eating.&nbsp;I also encourage others to try new things!&nbsp; My passions are science, music, and art--as well as any DIY project!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes