Preheat the oven to 350ºF and line an 8-inch square baking pan with parchment paper leaving overhang on the sides for easy removal.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. Add in the egg, vanilla and almond extract, scraping down sides of bowl as necessary and mix until smooth and well incorporated.

Add the flour, baking powder, baking soda and salt, mixing on low until the dough comes together.

Press the cookie dough evenly into the prepared pan. Bake for 17-18 minutes, or until set in the center and dry to the touch. Allow to cool completely.

Place chocolate chips in a medium bowl. Pour heavy cream into a microwave-safe dish/glass measuring cup and heat in the microwave until it begins to boil, about 45-60 seconds. Pour hot cream over chocolate chips, cover with plastic wrap and allow to sit 3-5 minutes. Remove plastic wrap and whisk until smooth. Allow to cool and thicken up while you work on the creme filling.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, corn syrup, vanilla, and salt together on high until smooth and creamy, about 2-3 minutes. Add the powdered sugar, a cup at a time, mixing thoroughly after each addition. Pour in the heavy cream, and continue beating until combined.

Remove half of the mixture to a separate bowl. Add a few drops of yellow and just less than a drop of red food coloring to the mixing bowl. Beat on high until mixture is an orangish yellow.

Pour the white (uncolored) creme on top of the cooled cookie base, spreading into an even layer. Refrigerate for about 20 minutes. Pour the colored creme on top and spread out evenly. Refrigerate another 20 minutes. Pour the ganache over the creme layer and spread evenly. Refrigerate cookie bars until layers have set, about an hour. For cleaner slicing, use a knife that's been heated with hot water and dried.