Preheat the oven to 350ºF.

In a medium-large mixing bowl, combine the butter, sugar, and brown sugar, beat using an electric mixer for 1-2 minutes, until fluffy.

Add in the eggs and almond extract, beat together.

In a small bowl, combine the all purpose flour, baking powder and salt and gently stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing by hand with a spatula, until it’s incorporated.

Spray a 9x13 inch pan with non-stick spray. Scoop the batter into the pan and use your hands to press the dough into an even, flat surface. *Spray your hands with a little bit of non-stick spray to make this easier.

Bake for 24 minutes, or until a toothpick inserted in the center comes out clean. Immediately put the pan in the fridge (I like to set my pan on top of a trivet in the fridge). Allow the bars to cool for 1 hour.

In a large mixing bowl, beat the butter using an electric mixer until fluffy, around 1 minute.

Add in the cocoa powder, and mix together. Begin to add the confectioners sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you. If the frosting becomes too thick, add a dash of milk or heavy cream.

Remove the cookie bars from the fridge. Use a spatula to smooth and spread the frosting evenly over the bars.

Use a scissors to cut the edible Easter grass into smaller pieces. Cover the frosting with as much grass as you’d like.

Sprinkle crushed chocolate creme cookies pieces on top.

Add candy eggs. Cut and serve!