Guava Jam Bars (Printer-Friendly)

Buttery cookie bars with sweet guava jam and golden streusel topping for a tropical dessert experience.

# What You'll Need:

→ Cookie Base and Streusel

01 - 2 cups (250g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1 cup (225g) unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup (320g) guava jam or guava paste, softened

# How To Make It:

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 blend using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Add egg and vanilla extract, then 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 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 brown.
09 - Cool completely in the pan before lifting out using the parchment overhang and cutting into 16 bars.

# Expert Suggestions:

01 -
  • The dough is forgiving enough that even a rushed kitchen moment won't ruin them, yet they taste like you spent hours perfecting them.
  • That golden streusel top hides a surprise layer of guava jam that makes people genuinely curious about what they're eating.
02 -
  • If your guava jam is very thick, soften it slightly with a fork or microwave it for 15 seconds so it spreads without tearing the base layer underneath.
  • The bars are good warm, better at room temperature, and honestly best the next day when the flavors have settled into each other.
03 -
  • Use a sharp, dry knife for cutting—wipe it clean between cuts so you get neat squares instead of crumbly edges that stick to the blade.
  • These freeze well for up to three months, so if you ever need a dessert on short notice, make a batch ahead and thaw them at room temperature for twenty minutes before serving.
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