Save to Pins My neighbor showed up one afternoon with a jar of homemade guava jam, grinning like she'd just discovered treasure. She insisted I do something with it beyond toast, and honestly, I wasn't sure what to make. That evening, while the tropical sweetness sat on my counter, I remembered my grandmother's jammy cookie bars and thought—why not fuse them? The result was these buttery, crumbly layers with that bright guava filling peeking through, and suddenly that jar of jam became the best gift.
I brought these to a potluck last summer, and three people asked for the recipe before they'd even finished their first bar. One friend who usually skips desserts went back for seconds, which told me everything I needed to know about the guava-butter combination. It's the kind of dessert that makes people pause mid-conversation and just enjoy the moment.
Ingredients
- All-purpose flour (2 cups): The backbone of your crust and streusel—it gives structure while staying tender when mixed with cold butter.
- Granulated sugar (1 cup): Sweetens the entire bar without competing with the guava filling's tropical flavor.
- Baking powder (1/2 teaspoon): Just enough lift to keep the texture light and crumbly instead of dense.
- Salt (1/4 teaspoon): Wakes up the butter and balances the sweetness so nothing tastes flat.
- Unsalted butter (1 cup, cold and cubed): Cold butter is essential—it creates those little pockets that make the texture crumbly rather than cakey, so don't skip the chilling step.
- Egg (1 large): Acts as a gentle binder without adding too much moisture, keeping the bars tender.
- Vanilla extract (1 teaspoon): Adds warmth and depth that complements the bright guava without overshadowing it.
- Guava jam (1 cup): The star—look for one that's thick enough to spread easily, and if it's very stiff, let it sit at room temperature for a few minutes first.
Instructions
- Set your stage:
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, letting it hang over the edges like little handles. This makes pulling out your finished bars so much easier, and there's nothing worse than scratching a perfect bake trying to wrestle it out.
- Build your dry blend:
- In a large bowl, whisk together flour, sugar, baking powder, and salt until they're evenly combined. This aerates everything and prevents lumps from hiding later.
- Cut in the cold butter:
- Add the cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse breadcrumbs. The colder the butter stays, the more texture you'll get—I sometimes pop my fingers in ice water between touches.
- Bring it together:
- Add the egg and vanilla, stirring gently until a crumbly dough just comes together. Don't overmix or you'll lose that tender crumb.
- Press the base:
- Take about two-thirds of the dough and press it firmly and evenly into the prepared pan to form your foundation layer. Use the bottom of a measuring cup to get it nice and even.
- Spread the guava:
- Gently spread the guava jam over the base, leaving a small border so it doesn't touch the edges of the pan (this prevents burning). A small offset spatula or the back of a spoon works beautifully here.
- Crown with streusel:
- Crumble the remaining dough over the jam layer, being gentle so you get nice uneven chunks rather than a packed layer. The more crumbly and textured it looks before baking, the better.
- Bake until golden:
- Slide into the oven for 35 to 40 minutes—you're looking for a light golden color on top and the edges should smell nutty and rich. If the streusel seems to be browning too fast, loosely tent with foil for the last 10 minutes.
- Cool with patience:
- Let the bars cool completely in the pan before attempting to lift them out. This is hard to wait for, but cutting them warm will result in a crumbly mess instead of clean bars.
Save to Pins Last Christmas, I made a batch for my colleagues at work, and someone described them as the edible version of a tropical breeze. It's a funny thing when food does that—transports people somewhere warmer, sunnier, more relaxed.
The Magic of Butter and Jam Together
There's something about the way cold butter creates a tender canvas for bright, jammy filling that just works. The richness of the butter doesn't fight the guava; instead, it lets the tropical flavor sing while adding this subtle depth that keeps you reaching for another bar. This combination taught me that sometimes the best flavor partnerships are the ones where each ingredient knows its role.
Making These Bars Your Own
While guava is my go-to, these bars are honestly flexible. I've made them with apricot jam when that's what I had on hand, and the result was equally delicious—just a different kind of warmth. The streusel base works beautifully with any jam or preserve you love, so think of this as a template rather than a rigid rule.
Storage and Serving Ideas
These bars keep beautifully in an airtight container for up to five days, though they rarely last that long in my house. The texture stays crumbly and the guava layer stays soft, and honestly, they're just as good at room temperature as warm from the oven. Pair them with vanilla ice cream for something decadent, or enjoy them with afternoon coffee for a moment of pure simplicity.
- Store in an airtight container at room temperature to keep the streusel crispy.
- For extra crunch, fold 1/2 cup of toasted chopped nuts into the streusel before the final layer.
- You can substitute any jam you love—mango, raspberry, or apricot all work beautifully.
Save to Pins These bars remind me that sometimes the best recipes come from happy accidents and borrowed ideas. Make them once, and they'll become a regular in your rotation.
Questions & Answers
- → Can I use different jam flavors?
Yes! While guava jam provides authentic tropical flavor, you can substitute with apricot, raspberry, mango, or even pineapple jam based on preference and availability.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They also freeze well for up to 3 months.
- → Why is my dough too dry or crumbly?
If the dough won't hold together when pressed, add 1-2 teaspoons of cold water. The dough should be crumbly but still cohesive when pressed into the pan.
- → Can I make these ahead of time?
Absolutely! Bake the bars up to 2 days in advance. The flavors actually improve after resting. Store covered at room temperature until ready to serve.
- → What's the best way to get clean cuts?
Cool completely before cutting. Use a sharp knife and wipe clean between cuts. For extra precision, chill the bars for 30 minutes before slicing.
- → Can I add nuts to the streusel?
Yes! Mix ½ cup chopped toasted pecans, almonds, or macadamia nuts into the reserved dough for the topping to add extra crunch and complement the tropical flavors.