Make the Pop Tarts:

1. Preheat oven to 350℉ and line a 8×8-inch baking dish with parchment paper and spray with non-stick spray. 
2. To a large bowl, add the almond flour, coconut flour, salt, and baking soda. Whisk to combine.
3. Add the melted butter, the maple syrup and vanilla extract. Using a rubber spatula, stir until well combined and a dough forms.
4. 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 jam across the base, using a rubber spatula to spread into an even layer.
5. Next place one sheet of parchment paper on the counter and place the remaining dough in the center. Top with a second sheet of parchment paper and use a rolling pin to roll the dough into a 8×8 square. Carefully remove the top sheet of parchment paper from the dough.
6. 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.
7. Bake for 30-40 minutes until the top is golden brown. Remove from the oven and let cool in the pan (I add to fridge to speed up when I am impatient). Once cooled, transfer to a baking rack to finish cooling.

Make the frosting:

1. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside until the bars are completely cool.
2. Once bars are completely cooled, add the frosting, spreading with a spatula and top with sprinkles. 
3. Place into the fridge to allow the frosting to harden, at least 20 minutes.
4. Slice and enjoy!