• Heat the oven to 350℉. Spray a 9x13 cake pan with cooking spray, or line it with parchment paper for easy removal to cut the bars. Set aside.

Make The Funfetti Cake Batter Cookie Bars

• In a large mixing bowl using an electric mixer, beat the sugar cookie mix, cake mix, melted butter, eggs, and vanilla extract on medium-high speed until well combined (about 1-2 minutes).
  1 pouch (1 lb 1.5 oz) sugar cookie mix, 1 box (15.25 oz) white cake mix, 1 cup (2 sticks) butter, 3 large eggs, 1 teaspoon vanilla extract
• Add in the sprinkles and very gently, with a wooden spoon or spatula, stir just a few times to incorporate the sprinkles as best you can.

  ^{*Don't over-stir or stir too aggressively because the sprinkles will bleed color if mixed that way.}
  3 tablespoons rainbow sprinkles
• Evenly spread the batter into the prepared pan. It's helpful if you drop large spoonfuls of it all over the pan and then spread it out, rather than dumping it in one pile and trying to spread it out that way.
•  Bake for 28-32 minutes. The edges should be golden brown and puffier looking than the middle, and a toothpick inserted into the center should come out clean without wet/raw dough on it.
• Let the bars cool completely inside the pan, about 1 hour.

Make The Almond Buttercream Frosting

• In a mixing bowl using an electric mixer, beat the butter until it's smooth and creamy.
  1/2 cup (1 stick) butter
• Add in the powdered sugar, milk (start with 1-2 tablespoons and go from there), and almond extract. Beat until a smooth and spreadable consistency is achieved.

  ^{*Add more milk as needed. If using higher fat milk you will need more of it, if using lower fat milk then you will need less of it.}
  1½ cups powdered sugar, 2-4 tablespoons milk, ¼ teaspoon almond extract
• Spread the frosting over top the cooled bars and add the sprinkles on top. Cut into squares and enjoy! These are yummy at room temperature or chilled.
  additional sprinkles for garnish