Guava Bars
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
24 (2-inch) bars
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Calories
142 kcal
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Course
Dessert
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Cuisine
South American, Caribbean
Guava Bars
Description
Guava Bars start with a shortbread crust made by creaming butter and sugar, then incorporating flour and salt to form a dough pressed into a baking pan. The crust provides a firm, buttery base that holds the toppings.
The topping layers include sliced guava paste arranged evenly over the crust, bringing a sweet, tropical fruit flavor. An oat crumble topping made in a food processor combines oats, butter, salt, brown sugar, and flour until crumbly enough to sprinkle, adding texture and a pleasantly sweet finish.
Baked together, the guava paste softens slightly but holds its shape, complementing the crispness of the crust and crumb. The recipe notes suggest using a specific brand of guava paste free from artificial coloring for better flavor and appearance. The bars are suitable for dessert or snacks and can be removed easily from the pan using the parchment overhang.
The bars bake at a moderate temperature, and slight chilling of the crust dough prior to pressing can help manage stickiness. The recipe adapts from a Serious Eats version, emphasizing ingredients carefully for the desired texture and flavor.
Ingredients
Shortbread Crust:
- 2 ticks unsalted butter at room temperature, 8 ounces
- ½ cup sugar 3 ½ ounces
- 1 teaspoon kosher salt
- 2 cups all-purpose flour about 10 ounces
Topping:
- 14 ounces guava paste sliced to about ¼-inch thick slices
- 1 cup old fashioned oats
- 1 tick unsalted butter diced, 4 ounces, cold
- ½ teaspoon kosher salt
- ½ cup light brown sugar packed
- 1 cup all-purpose flour about 5 ounces
Instructions
- Line a 13-by-9-inch baking pan with parchment paper large enough to go up the sides with a slight overhang (for easy removal from the pan later). Adjust oven rack to middle position and preheat oven to 350°F.
- For the crust: In the bowl of a stand mixer fitted with a paddle attachment or with a hand held mixer, beat butter and sugar together until fluffy, about 3 minutes, then add salt and flour and beat until dough comes together.
- Press dough evenly into prepared pan. A bit of extra flour may help when you’re pressing the dough if it’s sticky. Also I use the bottom of a dry measuring cup to help flatten the dough. Just add a bit of flour to the dough or your hand to help flatten the sticky dough as needed. You could also chill it slightly before pressing it as well to firm it up a bit.
- For the topping: Cover dough with slices of guava paste. In the bowl of a food processor, combine oats, butter, salt, and sugar. Pulse 10 times. Add flour and pulse until mixture resembles wet sand with some bigger chunks of crumble throughout. Sprinkle over evenly over top of pan.
- Bake until top is golden, about 40 to 45 minutes. Let cool completely. Use the parchment paper overhang to carefully lift the bars out of the pan and transfer to a cutting board. Cut the bars into squares and serve. These bars will last several days at room temperature in an airtight container.
Notes
- Use all-natural guava paste, preferably the Iberia brand, to avoid artificial colors.
- Chilling the crust dough slightly before pressing helps manage stickiness for an even layer.
- The parchment paper overhang allows easy removal of the bars from the pan for slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24(2-inch) bars
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 142kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 73mg | 3% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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