Butterscotch Dip (Gooseberry Patch)

--from Fall 2013.

• Ready In: 50 mins
• Serves: 10-12
• Yields: 3 cups

Ingredients

• 2 (11 ounce) packages  butterscotch chips
• 5  ounces evaporated milk
• 2⁄3 cup  chopped pecans
• 1  tablespoon  rum extract
•  apple, and pear wedges

Directions

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