• Preheat oven to 350℉.
• Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.
• To a large bowl, add the almond flour, tapioca flour, salt, and baking soda. Whisk to combine and so that there are no lumps.
• Add the melted butter, the maple syrup, vanilla extract, and egg. Using a rubber spatula, stir until well combined and a dough forms.
• Transfer half of the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Next, spread the strawberry preserves onto the base, using a rubber spatula to spread into an even layer.
• You will be rolling the remaining dough for the top of your bars. Because paleo dough can be sticky and difficult to work with, you will need two sheets of parchment paper (about 10 inches long) to roll it out. Place one sheet of parchment paper on the counter and place the remaining dough in the center. Top with the second sheet of parchment paper and use a rolling pin to roll the dough into a 9x9 square. Carefully remove the top sheet of parchment paper.
• Gently slide the roll dough with the bottom sheet of parchment off the counter and carefully flip on top of the jam. Gently press down on the edges until most of the jam is covered.
• Bake for 20 minutes until the top is golden brown. Remove from the oven and let cool in the pan. Once cooled, transfer to a baking rack to finish cooling.

Meanwhile, Make the Frosting:

• In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla extract. Set aside until the bars are completely cool.
• Once bars are completely cooled, add the frosting, spreading with a spatula and top with sprinkles. Place into the fridge to allow the frosting to harden, at least 15 minutes.