Butterscotch Pudding Cake – A delicious dessert recipe for the slow cooker
A Crockin’ Christmas with our tiny crockers assisting us… can’t get better than that! We love this breakfast casserole recipe for Christmas morning...
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Y'all will go nuts over this holiday classic, which crocks up beautifully!
- 1 uncooked piecrust
- 3 eggs
- 1 cup sugar
- 2/3 cup dark Karo syrup
- 1 cup pecans, broken up
- 1/2 cup margarine, melted
- 1 teaspoon vanilla
Spray the slow cooker with nonstick cooking spray.
Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides.
In a medium-mixing bowl, stir the remaining ingredients until well mixed. Pour on top of the piecrust.
Cover and cook on HIGH for 2 to 3 hours.
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