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Submitted by: Melanie Lowe from Dover, DE
Originally shared on the web 03/24/2011

2 11-oz. pkgs. butterscotch chips
5-oz. can evaporated milk
2/3 c. chopped pecans
1 T. rum extract
apple and pear wedges

Combine butterscotch chips and evaporated milk in a slow cooker. Cover and cook on low setting for 45 to 50 minutes, or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit. Makes about 3 cups.