• Preheat the oven to 350ºF and line a 9x13 inch pan with foil or parchment paper.
• In a mixing bowl combine the butter and 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.
  1 cup (226g) unsalted butter, 1 cup (198g) granulated sugar, 2 large eggs, 1/4 tsp almond extract, 2 cups (240g) all purpose flour, 1 tsp baking powder, 1/2 tsp salt
• Spray the foil lined pan with non-stick spray. Dump the batter into the pan and use your hands to spread the dough into an even, flat surface.
• Bake for 18 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.
  

Frosting

• In a large mixing bowl, beat the butter using an electric mixer until fluffy, 1-2 minutes.
  1 cup (226g) unsalted butter
• Add in the vanilla extract. Begin to add the powdered 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.
  1 tsp vanilla extract, 3 cups (339g) powdered sugar
• Evenly divide the frosting into 2 bowls. Add pink gel food coloring to one and teal gel food coloring to the other. Stir with a spoon until each color is combined.
  food coloring
• Remove the cookie bars from the fridge and add dollops of each color of frosting to the top of the bars. Use a spatula to smooth and spread the frosting, but do not over mix the colors.
• Top the bars with sprinkles.
  Sprinkle medley
• TIP: For super easy cutting, place the bars in the fridge after you frosted them to set the frosting, about 30 minutes. Then take them out of the fridge and remove the bars from the pan by the foil. Slice into bars and serve.