Buttery Guava Jam Bars (Printable Version)

Crumbl cookie base with sweet guava filling and golden streusel topping

# 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

# How-To Steps:

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. 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 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.

# Tips for Success:

01 -
  • They taste like a tropical vacation but come together in under an hour with ingredients you probably already have.
  • The combination of buttery dough and bright guava is unexpectedly sophisticated—fancy enough for guests, easy enough for a weeknight craving.
02 -
  • Cold butter is everything—if yours starts to soften while you're mixing, pop it back in the freezer for five minutes rather than powering through.
  • Guava jam consistency matters more than you'd think; if yours is too thick, warming it gently for a minute makes spreading infinitely easier without ruining the flavor.
03 -
  • Room temperature matters—if your kitchen is warm, chill your ingredients before mixing so the butter stays cold and your bars turn out properly textured.
  • The parchment paper overhang is your secret weapon for getting whole bars out cleanly; it's a small thing that prevents so much frustration.
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