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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 tbsp rum (or 2 tsp. rum extract)
Apple and pear wedges, if desired

Mix butterscotch chips and evaporated milk in 1 - 2 1/2 quart slow cooker.

Cover and cook on low 45 - 60 minutes or until chips are melted. Stir until mixture is smooth. Stir in walnuts and rum.

Serve with apple and pear wedges. Dip will hold up to 2 hours. 24 servings (2 tbsp each)

* To toast nuts, bake uncovered in ungreased shallow pan in 350o oven about ten minutes, stirring occasionally, until golden brown.

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