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Butterscotch Rum Dip
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Dessert
Recipe Preparation Level: easy
> BUTTERSCOTCH RUM DIP
> 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
> 1. Mix butterscotch chips and evaporated milk
> in 1 - 2 1/2 quart crock.
> 2. Cover and cook on low 45 - 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. 24 servings (2 Tbsps. each)
> * To toast nuts, bake uncovered in ungreased
> shallow pan in 350o oven about ten minutes,
> stirring occasionally, until golden brown.
> (Other serving suggestions: Keeps well in the
> refrigerator. Warm it up and serve with pancakes
> or waffles. Top a slice of apple pie or pound cake
> with it, or even over a scoop of ice cream.
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