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Touchdown Butterscotch Dip

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2 11-oz. pkgs butterscotch chips
5-oz. can evaporated milk
2/3 c chopped pecans
1 T. rum extract
apple and pear wedgesCombing butterscotch chips and evaporated milk in a Bean Pot. Cover and cook on low setting (200′) 45-50 minutes, or until chips are softened; stir in pecans and extract. Serve warm with fruit. Makes about 3 cups.

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