Save My neighbor Maria brought these guava jam bars to a Sunday potluck, and I watched everyone gravitate toward the pan like it was magnetic. The buttery base, the jewel-bright jam peeking through, that golden crumbly top—it was impossible to eat just one. She shared the recipe with a knowing smile, and the first time I made them, my kitchen smelled like a tropical bakery for hours. Now they're my go-to when I need something that feels fancy but comes together in under an hour.
I made these for my sister's birthday brunch last spring, and my mom kept sneaking bars straight from the cooling pan. She'd break off little corners when she thought nobody was looking, then caught herself and laughed. By the time they'd cooled completely, half the pan was gone, and we spent the rest of the morning just eating them with coffee and talking. That's when I realized these bars had become less about the recipe and more about the moment.
Ingredients
- All-purpose flour: Two cups gives you structure without being heavy; make sure it's measured by spooning and leveling, not scooping straight from the bag, or you'll end up with a denser bar.
- Granulated sugar: One cup sweetens the dough and helps create that tender crumb texture.
- Baking powder: Just a half teaspoon keeps the bars from being too dense while they bake.
- Salt: A quarter teaspoon is barely noticeable but it makes the guava flavor sing.
- Unsalted butter, cold and cubed: This is non-negotiable; cold butter creates pockets that make the bars flaky and crumbly, so cut it into chunks and refrigerate it while you mix the dry ingredients.
- Large egg: Binds everything together just enough without making it cake-like.
- Vanilla extract: One teaspoon adds depth that complements the tropical jam beautifully.
- Guava jam or guava paste, softened: One cup is the star of the show; if your jam is thick, let it sit at room temperature for a few minutes to make spreading easier, and choose one with real fruit if you can find it.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line your 8x8-inch pan with parchment paper, letting it hang over the edges a bit so you can lift the whole thing out later. This step saves you from the heartbreak of trying to cut bars that stick to the pan.
- Mix the dry ingredients:
- Whisk together your flour, sugar, baking powder, and salt in a large bowl until evenly combined. This distributes the leavening so you don't get any dense spots.
- Cut in the cold butter:
- Add your cubed butter and use a pastry cutter, two forks, or your fingertips to blend it in until everything looks like coarse breadcrumbs. You want to see little flakes of butter, not a smooth paste.
- Bind the dough:
- Add the egg and vanilla and mix until the dough just comes together and looks crumbly. Don't overmix; a few dry streaks are fine and will actually give you a better texture.
- Layer the base:
- Press about two-thirds of the dough firmly and evenly into your prepared pan, creating a compact layer that will support the jam. It's okay if it's not perfect; any small gaps will disappear once you bake it.
- Spread the jam:
- Gently spread your guava jam over the base, leaving a small border around the edges so the jam doesn't spill out and caramelize on the pan. Use an offset spatula or the back of a spoon, and go slow so you don't disturb the base layer.
- Add the streusel topping:
- Crumble the remaining dough evenly over the jam layer with your fingers, letting chunks be uneven and chunky. These irregular pieces will bake up golden and crunchy.
- Bake until golden:
- Bake for 35 to 40 minutes, watching for the top to turn a light golden brown. The edges might brown slightly faster, which is perfect.
- Cool completely:
- Let the bars cool all the way in the pan, which takes about an hour. This cooling time is crucial because the jam sets as it cools, making the bars easier to cut cleanly.
Save One afternoon, my five-year-old helped me press the dough into the pan, and her tiny hands made little indentations everywhere. Instead of smoothing them out, I left them, and when the bars came out of the oven, those little dimples caught the golden light in the most unexpected way. She pointed and said they looked like stars, and suddenly this simple recipe became something we'd made together that was truly ours.
Why the Guava Flavor Works Here
Guava jam has this perfect balance of sweetness and slight tartness that cuts through the buttery richness of the cookie dough. It's tropical without being overwhelming, and it pairs with vanilla in a way that feels both comforting and a little exotic. The jam also softens as it bakes, becoming this glossy, almost molten layer that keeps everything moist.
Swaps and Variations to Try
While guava is wonderful, I've made these with apricot jam when I was out of guava, and they were equally delicious. Mango jam works beautifully too, or even raspberry if you want to go less tropical. The cookie-to-filling ratio stays the same, so you can play around based on what's in your pantry.
Storage and Serving Ideas
These bars keep well in an airtight container for about four days, though they rarely last that long in my house. I love them at room temperature with an afternoon coffee, but they're also amazing slightly warmed and served with vanilla ice cream. They travel beautifully too, making them perfect for lunch boxes, picnics, or wrapped as gifts.
- Store bars in a single layer separated by parchment if you're stacking them, so they don't stick together.
- Add a half cup of toasted chopped pecans or almonds to the streusel topping for extra crunch and richness.
- If your kitchen is very warm, keep them in the refrigerator to prevent the jam from getting too soft.
Save These bars remind me that sometimes the best recipes are the ones that taste like summer and feel like a hug at the same time. Whether you're making them for a crowd or just for yourself, they're guaranteed to disappear fast.
Recipe Guide
- → Can I use fresh guava instead of jam?
Fresh guava isn't recommended as it releases too much liquid during baking. Guava jam or paste provides the right consistency for the filling layer. If using guava paste, soften it slightly with warm water before spreading.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bars can also be frozen for up to 3 months—thaw overnight in the refrigerator before serving.
- → What other fruit preserves work well?
Apricot, raspberry, mango, or pineapple jam all make excellent substitutes. Choose preserves with some texture for the best contrast against the buttery crumble layers.
- → Why must the bars cool completely before cutting?
The filling needs time to set as it cools. Cutting while warm causes the jam layer to ooze and the crumbly base to break apart. For cleanest squares, refrigerate after cooling to room temperature, then slice with a sharp knife.
- → Can I make these ahead for a party?
Absolutely. Bake and cool up to 2 days in advance, store in the pan tightly covered with foil, then cut just before serving. The flavors actually improve after resting overnight.