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4.9 from 102 votes

Guava Bars

These easy to make guava bars feature a buttery shortbread base, a layer of sweet and sticky guava paste, and a crumbly oat topping. If you're into guava, you've got to try this recipe!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 24 (2-inch) bars
Calories: 142 kcal
Course: Dessert
Cuisine: South American , Caribbean

Ingredients

Shortbread Crust:
  • 2 ticks (8 ounces) unsalted butter, at room temperature
  • ½ cup (3 ½ ounces) sugar
  • 1 teaspoon kosher salt
  • 2 cups (about 10 ounces) all purpose flour
Topping:
  • 14 ounces guava paste, sliced to about ¼-inch thick slices
  • 1 cup old fashioned oats
  • 1 tick (4 ounces) cold unsalted butter, diced
  • ½ teaspoon kosher salt
  • ½ cup packed light brown sugar
  • 1 cup (about 5 ounces) all-purpose flour

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • My preferred brand is Iberia guava paste. This all-natural ingredient is sold in a 14-ounce block which is very easy to slice for this recipe. Personally, I do not recommend the Goya brand of guava paste, as it unnecessarily includes artificial food coloring.
  • Adapted from Serious Eats

Nutrition Information

Serving 1bar Calories 142kcal (7%) Carbohydrates 26g (9%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 73mg (3%) Potassium 13mg (0%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 24(2-inch) bars

Amount Per Serving

Calories 142

% 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.