Buttery Guava Jam Bars

# What You'll Need:

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

08 - 1 cup guava jam or guava paste, softened

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. 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.

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.

01 -

They taste like a Caribbean vacation wrapped in a buttery cookie, no passport required.
The whole thing comes together in under an hour, making you look way more impressive than the effort demands.
That streusel topping gets this perfect golden crunch that breaks between your teeth in the most satisfying way.

02 -

Cold butter is non-negotiable—if your butter softens while you're mixing, the texture suffers and you'll end up with cakey bars instead of crumbly ones.
Don't spread the jam all the way to the edges; a small border keeps it from seeping out and burning on the pan sides.

03 -

Using a pastry cutter instead of your fingers keeps the butter colder and gives you more control over the crumb texture.
If your guava paste is very thick, let it warm up slightly at room temperature so it spreads without tearing the delicate base layer.