Guava Jam Bars (Printable format)

Buttery crumbly bars with sweet guava jam and golden streusel topping for a tropical dessert.

# List of ingredients:

→ Cookie Base and Streusel

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup guava jam or guava paste, softened

# How to make it:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter and blend using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract, mixing until combined and a crumbly dough forms.
05 - Press approximately two-thirds of the dough evenly into the prepared pan to form the base layer.
06 - Gently spread the guava jam over the base, leaving a small border around the edges.
07 - Crumble the remaining dough evenly over the jam layer to create a streusel topping.
08 - Bake for 35 to 40 minutes, or until the top is lightly golden.
09 - Cool completely in the pan before lifting out and cutting into bars.

# Expert Suggestions:

01 -
  • They taste like a fancy bakery creation but come together in under an hour with ingredients you probably have on hand.
  • The tropical guava flavor feels indulgent without being overly complicated, making them perfect for weeknight baking or bringing to gatherings.
  • Once you nail the technique, you can swap the jam for whatever you have in your pantry and never make the same bars twice.
02 -
  • Do not skip the cooling step no matter how impatient you are; cutting into warm bars is how you end up with crumbles instead of neat squares.
  • If your guava jam is very thick or cold, let it sit at room temperature for 10 minutes before spreading so it glides over the base instead of tearing it apart.
03 -
  • If you're making these ahead, store them in an airtight container at room temperature for up to 4 days, and they actually taste better on day two once the flavors settle into each other.
  • Use parchment paper overhang as your lifting handle—it makes removing the whole batch clean and easy, and then you can cut with precision on a cutting board.
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