Preheat your oven to 350°F. In a large bowl, beat together the softened unsalted butter, sugar, and brown sugar for 1-2 minutes until the mixture is light and fluffy—this incorporates air and creates a tender crumb. Add the room temperature eggs one at a time, beating well after each addition, then mix in the almond essence and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. I find that room temperature eggs blend much more smoothly into the butter mixture, so take them out of the fridge 20 minutes before starting if you remember.

Press the dough from Step 1 evenly into a greased 9x13 inch baking dish, smoothing the top with your hands or an offset spatula. Bake for 24 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow the bars to cool completely in the refrigerator for at least 1 hour—this cooling period helps the base set properly and makes frosting easier to spread.

While the bars cool, prepare the frosting. Beat the softened butter for about 1 minute until creamy, then add the sifted cocoa powder and mix until fully incorporated with no streaks of cocoa remaining. Gradually add the confectioners sugar in batches, alternating with small splashes of milk, and continue beating until you reach a spreadable consistency that's thick but not stiff. I prefer to sift my cocoa powder before adding it because it helps eliminate lumps and ensures a smoother, more luxurious frosting texture.

Once the cooled bars are chilled and set, spread the chocolate frosting from Step 3 evenly over the top in an even layer. Sprinkle the crushed chocolate cookies and Easter grass across the frosted surface, then scatter the candy eggs on top like hidden treasures. The frosting will help all the toppings adhere, creating a finished look that's festive and springtime-ready.

Using a sharp knife dipped in warm water (wipe between cuts), slice the decorated bars into squares or rectangles. The warm knife helps create clean cuts through the frosting and prevents sticking. Serve immediately or store in an airtight container at room temperature for up to 3 days.