1-Preheat your oven to 350°F (180°C).

2-In a mixing bowl (using a stand or hand mixer), cream the butter and granulated sugar until light and fluffy, about 2 minutes.

3-Scrape the sides of the bowl, then add the egg and vanilla; mix until combined.

4-Add the flour, baking powder, and canola oil; mix until a soft dough forms.

5-Divide the dough in half.

6-Line a 9×13 inch pan with parchment paper and press half the dough into it. Alternatively, roll the dough into a rectangle on parchment, cut to fit the pan, and freeze this portion.

7-Grease the 9×13 inch pan with non-stick spray, then press the remaining dough evenly into the bottom.

8-Spread the fruit glaze evenly over the bottom dough layer, leaving space around the edges.

9-Remove the frozen dough half from the freezer, peel off the parchment, and carefully place it on top of the glaze layer.

10-Use fork tines to crimp the edges gently and cut a few venting slits on top.

11-Bake for 17 to 20 minutes, or until the edges turn golden brown.

12-Remove from the oven and allow to cool completely before glazing.

13-To make the glaze, whisk the warm water, corn syrup, and clear vanilla in a bowl.

14-Slowly whisk in the powdered sugar until smooth.

15-Add additional warm water, 1 teaspoon at a time, to achieve a slow-dripping consistency.

16-Remove the baked cookie bars from the pan, pour and spread the glaze evenly on top.

17-Add the sprinkles, then let the icing set before cutting and serving.