1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.

2. Cream butter and granulated sugar until pale and fluffy, about 2–3 minutes.

3. Beat in eggs one at a time, then add vanilla and almond extract, scraping bowl sides.

4. Whisk flour, baking powder, and salt in a separate bowl, then add to wet ingredients on low speed until just combined.

5. Press the dough evenly into the prepared pan using a spatula or clean fingers.

6. Bake for 20–25 minutes, until edges are lightly golden and center is set.

7. Let bars cool in the pan for 10 minutes, then lift out with parchment overhang and cool completely on a wire rack.

8. For frosting, beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream; beat until light and fluffy.

9. Divide and tint frosting with food coloring if desired.

10. Spread frosting evenly over cooled bars and decorate with sprinkles or crushed candy canes.

11. Slice into bars using a sharp knife, wiping between cuts, and store in an airtight container.