Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
First, I always line my pan with parchment paper, leaving an overhang on two sides. This is my biggest time-saving cleanup tip—you can just lift the entire slab of bars out once cooled! I preheat my oven to 350°F (175°C). In my large bowl, I cream together the softened butter and granulated sugar with my mixer for a full 2-3 minutes. Don’t rush this. I learned the hard way that under-creaming leads to dense bars. You want it light and almost fluffy. Then, I beat in the eggs one at a time, followed by the vanilla and almond extracts. The smell already is incredible.
In my separate bowl, I whisk together the flour, baking powder, and salt. Now, here’s a crucial moment: I add the dry ingredients to the wet in two additions, mixing on low speed just until the flour disappears. The first time I made these, I overmixed at this stage, and my bars were a bit tough. A few stray flour flecks are okay; they’ll incorporate. The dough will be thick and glorious.
I press the dough evenly into my prepared pan. I find lightly wetting my fingertips or using the bottom of a measuring cup helps press it without sticking. I pop it into the preheated oven and bake for 20-25 minutes. The key is to pull it out when the edges are just turning a light golden brown and the center looks set, not wet. It will continue to cook a bit as it cools. I let the crust cool completely in the pan on a rack—frosting a warm base is a recipe for a melty, gloppy mess I’ve regretted before.
While the crust cools, I make the frosting. I beat the softened butter until smooth, then gradually add the sifted powdered sugar, milk, vanilla, and salt. I start the mixer slow to avoid a sugar cloud, then beat on medium-high for 2 minutes until it’s whipped and spreadable. If it’s too thick, I add milk a teaspoon at a time. Once the base is completely cool, I spread the frosting over top, add a cheerful blanket of sprinkles, and use the parchment paper to lift the whole sheet out before cutting into clean squares.(See the next page below to continue…)