Buttery Guava Jam Bars (Printable Version)

Buttery crumbly bars layered with sweet guava jam and golden streusel topping. A tropical twist on a classic treat.

# What You’ll Need:

→ 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

# Method:

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 mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold, cubed butter to the flour mixture. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract. Mix until combined and a crumbly dough forms.
05 - Press approximately two-thirds of the dough evenly into the prepared pan to form an even base layer.
06 - Gently spread the guava jam over the base layer, leaving a small border around the edges to prevent overflow.
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 brown.
09 - Cool completely in the pan before lifting out using the parchment overhang. Cut into 16 bars.

# Expert Hints:

01 -
  • They come together in under an hour with zero fussy techniques, making them perfect for when you want to impress without the stress.
  • The tropical guava flavor feels like a mini vacation, but the buttery base keeps it familiar and comforting.
02 -
  • If your guava jam is too thick straight from the jar, soften it with a fork or microwave it for 15 seconds so it spreads without ripping your base layer to shreds.
  • Don't skip letting these cool all the way down—they hold together much better when they're completely cold, and the flavors taste even more vibrant.
03 -
  • Use parchment paper with that overhang—it's the difference between easily lifting your bars out whole and picking at crumbly pieces around the edges in frustration.
  • Let your butter sit out just long enough to cube it easily but stay cold to the touch, and these will turn out perfectly every single time.
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