Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, letting the edges overhang for easy removal.

Cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until fluffy.

Add in 2 large eggs one at a time, mixing well after each addition. Then, pour in 1 teaspoon of alcohol-free vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients.

Reserve 1 cup of the dough and press the remaining mixture evenly into the bottom of the lined baking pan.

In a medium bowl, whisk together ½ cup of melted butter, 1 cup of brown sugar, 2 teaspoons of cinnamon, ½ teaspoon of ground cardamom, and ¼ cup of heavy cream.

Spread the thick filling over the dough base in the pan, leaving a small border around the edges.

Drop the reserved cup of dough in clumps over the filling, then use a knife to swirl gently.

Transfer the pan to the preheated oven and bake for 28 to 32 minutes.

Once baked, remove the pan from the oven and allow the bars to cool completely.

Beat together 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter until creamy. Gradually add in 1-2 cups of sifted powdered sugar.

Spread the cream cheese frosting evenly over the top of the cooled bars.