Guava Jam Bars (Print Version)

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

# 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 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 the egg and vanilla extract, then mix until combined and a crumbly dough forms.
05 - Press approximately 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 to 40 minutes, or until the top is lightly golden.
09 - Cool completely in the pan before lifting out and cutting into bars.

# Additional Tips::

01 -
  • The crumbly-to-jammy ratio hits that sweet spot where every bite feels indulgent but not heavy.
  • You can have them ready in about an hour, making them perfect for unexpected guests or that moment when you need dessert but don't want to spend your whole afternoon baking.
  • They're foolproof enough that even if your dough looks a little shaggy or imperfect, the final bars taste absolutely delicious.
02 -
  • If your guava jam is thick and cold straight from the jar, soften it in the microwave for 15 seconds or warm it on the stovetop so it spreads without tearing your carefully pressed base layer.
  • Don't skip the full cooling time—I learned this the hard way when I tried to cut into them warm and ended up with a delicious mess that looked nothing like bars.
03 -
  • Use a sharp knife dipped in hot water and wiped clean between cuts to slice these bars without smudging the jam or crumbling the edges.
  • If you want the jam layer to stay distinct and jewel-like, don't over-stir or press down on the streusel top—let it bake as loosely as it sits.
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