Wednesday, August 11, 2010

Amaretto Flambe Butterscotch Fondue

1/2 cup Almond Milk
1 jar Smuckers Special Recipe Butterscotch Caramel
1 cup Chunky Almond Butter
1 small jar marshmallow creme
1 shot Amaretto

Heat milk in saucepan over high heat until warm. Do not boil. Reduce heat to low stir in butterscotch , marshmallow creme, and almond butter. Stir until smooth (about five minutes).

Place in warmed fondue pot. Pour in amaretto and light to flambe. Serve with fresh fruit dippers.

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