Spread the flour onto a baking sheet and bake at 350°F for 5 minutes, or until it reaches 165°F.
Allow it to cool completely.
Line an 8x8-inch pan or small baking dish with parchment paper.
Cream together: butter, brown sugar, and granulated sugar until light and creamy.
Mix in: vanilla and butter extract
Add the cooled flour and salt. Mix until crumbly.
Add the heavy cream one tablespoon at a time until a soft cookie dough forms.
Fold in: white chocolate chips and rainbow sprinkles
Press the cookie dough into the prepared pan in an even layer.
Melt together: white chocolate and coconut oil until smooth. Spread over the cookie dough.
Top with additional rainbow sprinkles.
Refrigerate for 1–2 hours, or until completely firm.
Slice into bars or break into bark pieces.