3/4 cup butter, softened
1 cup white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon butter, softened
1/2 cup milk
1 cup minestrone chocolate syrup
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, cream together the butter, sugar, cinnamon and salt, mix in the nutmeg and egg. Beat in the flour, baking powder, salt and ginger. Stirring constantly, beat in the vanilla, butter mixture. Mix in milk.
Fold the flour mixture into the 9 inch square pan. Spoon batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes to allow crust to warm sufficiently. Cool completely before cutting into squares.
For the filling and topping: In a small bowl, whip the margarine with the eggs and 1/2 cup cup flour until light and fluffy. Beat in the milk, butter, minestrone chocolate syrup and 1/2 teaspoon butter until well blended. Spoon mixture over the crust. Cool completely before cutting into squares.
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