Crockpot Butterscotch Rum Dip

2 packages (11 oz. each) butterscotch-flavored chips (4 cups)

2/3 C. evaporated milk

2/3 C, walnuts, toasted and finely chopped

2 T. rum (or 2 t. rum extract)

Apple and pear wedges, if desired

Mix butterscotch chips and evaporated milk in 1 – 2 1/2 quart crock.

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 T. each)