Guava Jam Bars (Print)

Crumbl bars with sweet guava filling and buttery streusel topping—a tropical delight.

# Components:

→ 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 to the dry 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 about two-thirds of the dough evenly into the prepared pan to form the base layer.
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 35–40 minutes, or until the top is lightly golden.
09 - Cool completely in the pan before lifting out and cutting into bars.

# Expert Advice:

01 -
  • They taste like a vacation in bar form, but they're incredibly simple to make without any fancy technique.
  • The texture combination—crispy, creamy, jammy—keeps you reaching for just one more piece.
  • They work for potlucks, afternoon snacks, or when you want something that feels homemade without hours of effort.
02 -
  • Cold butter is absolutely essential; if yours softens while you're working, pop it back in the freezer for five minutes rather than pushing forward with warm butter.
  • The bars taste even better the next day after flavors have melded, so these are actually perfect for making ahead.
03 -
  • Use parchment paper generously—it's the secret to bars that lift out cleanly and edges that don't get overcooked.
  • If you have a scale, weighing your ingredients makes these even more consistent, especially the flour which can pack differently depending on how you scoop.
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