Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Set aside for now.
Cream the butter and sugars together using an electric hand mixer.
1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar
Mix in the vanilla and almond extracts, eggs, baking soda, and salt.
1 teaspoon pure vanilla extract, ¼ teaspoon almond extract, 2 large eggs, ½ teaspoon baking soda, ½ teaspoon kosher salt
Add in the flour, little by little, beating lightly until incorporated.
2½ cups all-purpose flour
Press the dough into the pan.
Bake for 18-20 minutes until the edges are golden brown. Allow to cool.
To make the frosting, beat the butter and powdered sugar together.
¼ cup unsalted butter, 1½ cups powdered sugar
Add in the milk and vanilla extract and beat again until smooth.
2 tablespoons milk, 1 teaspoon pure vanilla extract
Once the bars have cooled, gently lift up the parchment paper and bars from the pan and lay on a flat surface.
Spread the frosting over the bars. Then, top with sprinkles.
Sprinkles
Cut into 24 squares.