Save Bring a taste of the tropics into your kitchen with these Guava Jam Bars. These buttery, crumbly cookie bars feature a sweet guava jam filling sandwiched between a shortbread-like base and a golden streusel topping. They are the perfect blend of simple American baking and vibrant tropical flavors.
Save Whether you are looking for a new dessert to share at a gathering or a sweet treat for your afternoon coffee, these bars are a fantastic choice. The recipe yields 16 bars and is simple enough for bakers of any skill level to master.
Ingredients
- For the Cookie Base and Streusel:
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- For the Filling:
- 1 cup (320 g) guava jam or guava paste, softened
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3
- Add cold, cubed butter. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs.
- Step 4
- Add the egg and vanilla extract. Mix until combined and a crumbly dough forms.
- Step 5
- Press about two-thirds of the dough evenly into the prepared pan to form the base.
- Step 6
- Gently spread the guava jam over the base, leaving a small border around the edges.
- Step 7
- Crumble the remaining dough evenly over the jam layer to create a streusel topping.
- Step 8
- Bake for 35–40 minutes, or until the top is lightly golden.
- Step 9
- Cool completely in the pan before lifting out and cutting into bars.
Zusatztipps für die Zubereitung
To ensure clean slices, let the bars cool completely in the pan at room temperature or in the refrigerator before lifting them out using the parchment paper overhang. This allows the jam layer to set properly.
Varianten und Anpassungen
You can easily customize these bars by substituting guava jam with apricot, raspberry, or mango jam. For an added crunch, mix 1/2 cup of chopped toasted nuts like pecans or almonds into the streusel topping before baking.
Serviervorschläge
These bars are delicious on their own, but for a truly decadent dessert, serve them warm with a scoop of vanilla ice cream.
Save Each serving of these delicious bars contains approximately 230 calories, 10g of fat, and 33g of carbohydrates. Enjoy this golden-baked tropical treat with family and friends.
Recipe FAQs
- → Can I use fresh guava instead of jam?
Fresh guava doesn't work well as a direct substitute since it lacks the concentrated sweetness and thick consistency needed for the filling layer. However, you can cook fresh guava with sugar to create a homemade jam. Simmer chopped guava with sugar and a splash of lime juice until it reduces to a thick, spreadable consistency before using in these bars.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 3 days. The bars will remain soft and the streusel topping will stay crisp. For longer storage, refrigerate for up to a week, though the texture may become slightly denser. You can also freeze them for up to 3 months—wrap individual portions in plastic wrap and place in a freezer-safe bag.
- → Why did my bars turn out greasy?
This typically happens if the butter was too soft or melted before mixing. Cold, cubed butter is essential for creating the right crumbly texture. If the butter warms up while working with it, refrigerate the dough for 15-20 minutes before pressing it into the pan. Also ensure you're measuring flour correctly—too little flour relative to the butter can cause greasiness.
- → Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still delicious. Keep in mind that gluten-free flours may absorb moisture differently, so you might need to add an extra tablespoon of butter if the dough seems too dry to press together.
- → What's the best way to get clean cuts?
Let the bars cool completely in the pan before removing—at least 2 hours or overnight for best results. Run a sharp knife under hot water, dry it, then make clean cuts. Wipe the knife clean between each slice and reheat as needed. For extra precision, chill the removed slab in the refrigerator for 30 minutes before cutting.