Created by TwisSis on October 16, 2016
Step 1: In a 1-1/2-qt slow cooker, combine butterscotch chips & milk. Cover & cook on low for 45-50 min or until chips are softened. Then stir until smooth. Stir in pecans & extract.
Step 2: SERVE warm as mentioned in the intro. Yield is 3 cups = 12 1/4 cup servings.