Guava Jam Bars (Printable Version)

Buttery shortbread bars topped with sweet guava jam and golden streusel for a tropical twist on classic treats.

# 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

# Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, blend until mixture resembles coarse crumbs.
04 - Add egg and vanilla extract to the mixture. Blend until combined and a crumbly dough forms.
05 - Press approximately two-thirds of the dough evenly into the prepared pan to create the base layer.
06 - Gently spread 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 golden streusel topping.
08 - Bake for 35-40 minutes until the top is lightly golden brown.
09 - Allow bars to cool completely in the pan before lifting out and cutting into 16 equal bars.

# Expert Advice:

01 -
  • The buttery cookie base stays tender without being cake-like, giving you that perfect shortbread texture.
  • Guava jam brings a natural tartness that keeps these bars from feeling one-note sweet.
  • These come together in under an hour and taste like you spent half the day on them.
02 -
  • Cold butter is everything in this recipe—if yours is soft, pop it in the freezer for 10 minutes and cube it just before using.
  • Don't skip cooling completely; I learned this the hard way when I cut into bars that were still slightly warm and they fell apart like sand.
03 -
  • Soften your guava jam in the microwave for 15 seconds before spreading if it's too stiff—it should still hold its shape but move smoothly across the base.
  • If you want extra shine and crunch on top, sprinkle a tiny pinch of coarse sugar over the streusel before baking.
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