Peanut-Butterscotch Fondue
This Rachel Ray magazine recipe is awesome for fall! You can also dip pretzels or candied bacon in it.
Ingredients
- 3/8 c. milk half of 3/4 cup
- 11 oz. bag butterscotch chips
- 1/2 c. smooth peanut butter
- 1 T. boiling water
Instructions
- In a medium saucepan, warm the milk over medium.
- Ad the butterscotch morsels and cook, stirring, until smooth, about 10 minutes.
- Remove from heat.
- Whisk in the peanut butter until smooth.
- Stir in the boiling water.
- Serve over a plate of sliced apples.
- Top with chocolate ships, walnuts, and mini marshmallows.
Notes
I halved her original recipe since I didn't want to yield as much fondue.