Guava Jam Bars (Printable View)

Crumbed cookie bars with sweet guava jam filling and buttery streusel topping

# Needed 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

# Directions:

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 use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract, mixing until combined and a crumbly dough forms.
05 - Press about two-thirds of the dough evenly into the prepared pan to form the base.
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 Hints:

01 -
  • They taste like a fancy bakery treat but come together in under an hour with ingredients you probably already have.
  • The contrast between the sandy cookie base and bright guava filling feels elegant without requiring any real skill.
  • Leftovers stay soft and tender for days, making them perfect for sneaking into lunchboxes or enjoying with afternoon coffee.
02 -
  • If your guava jam is too thick straight from the jar, a quick stir or even 30 seconds in the microwave softens it enough to spread without tearing the delicate base layer.
  • Don't skip the complete cooling step—I learned this the hard way when I cut into warm bars and ended up with a beautiful mess that tasted amazing but looked like it had been through a blender.
03 -
  • The secret to a truly crumbly streusel topping is leaving that dough loose and chunky instead of mixing it into submission—those irregular pieces catch the heat and turn golden and crisp.
  • Room temperature butter will give you a tighter crumb; cold butter gives you that sandy, tender texture that makes these bars special, so don't skip the chilling.
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