Guava Jam Bars

The first time I encountered guava in a dessert, I was skeptical—something about tropical fruit felt too bold for a humble cookie bar. Then my Cuban neighbor brought over a tray of these pink-swirled bars, and that skepticism vanished with one buttery, fruit-sweetened bite. The way the tart guava cuts through the rich, crumbly dough creates this perfect balance that I keep craving years later.

I made these for a summer potluck last year, and watched three different people ask for the recipe before they even finished their first bite. My friend Sarah, who claims she does not like fruit desserts, went back for seconds and then quietly asked if there were any leftovers to take home. Thats the moment these became my go-to bring along treat.

Ingredients

• 2 cups all purpose flour: The foundation of that tender, melt in your mouth cookie base
• 1 cup granulated sugar: Just enough sweetness to let the guava shine without becoming cloying
• 1/2 teaspoon baking powder: Gives the slightest lift to prevent the bars from feeling too dense
• 1/4 teaspoon salt: Balances the sweetness and enhances the buttery flavor
• 1 cup cold unsalted butter, cubed: Cold butter is non negotiable here—it creates those irresistible flaky layers in both the base and streusel
• 1 large egg: Binds the dough together while keeping it tender
• 1 teaspoon vanilla extract: Deepens the buttery notes and rounds out the fruit flavor
• 1 cup guava jam or paste: The star of the show—look for one with real fruit pieces for the best texture

Instructions

Get your oven ready:

Preheat to 350°F and line an 8x8 inch pan with parchment paper, letting the ends hang over like little handles for easy lifting later

Mix the dry ingredients:

Whisk together the flour, sugar, baking powder, and salt until everything is evenly combined

Cut in the butter:

Add the cold cubed butter and work it into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea sized pieces remaining

Bring the dough together:

Stir in the egg and vanilla until the dough just comes together—it will look crumbly and that is exactly right

Make the base:

Press about two thirds of the dough into the bottom of your prepared pan, using the back of a measuring cup to get it even

Layer the guava:

Spread the jam over the base, stopping about half an inch from the edges so it does not bubble over and burn while baking

Add the topping:

Crumble the remaining dough over the jam with your fingers, aiming for irregular pieces ranging from pea to walnut size

Bake until golden:

Bake for 35 to 40 minutes until the streusel is lightly golden and the edges are set

Patience pays off:

Let the bars cool completely in the pan before using the parchment handles to lift them out and cutting into squares

Save to Pinterest

My grandmother tried these and immediately declared they reminded her of the guava pastelitos she ate as a girl in Miami. Now whenever I make them, I think of her sitting at my kitchen table, crumbs on her chin, telling stories about the little Cuban bakery on Calle Ocho where she first fell in love with guava anything.

Choosing Your Guava

I have learned that not all guava jams are created equal. Some are too sweet and others are too stiff, making them hard to spread. My favorites are the ones with visible seeds and a slightly tart finish—that acidity is what cuts through all that butter and sugar.

Making It Your Own

While I am loyal to the classic guava version, these bars adapt beautifully to other jams. Apricot brings a milder sweetness, raspberry adds a tart punch, and mango makes them feel even more tropical. Each variation creates a completely different dessert experience.

Storage And Serving

These bars actually improve after a day or two as the flavors meld and the texture becomes more cohesive. Keep them in an airtight container at room temperature for up to five days, or freeze them individually wrapped for those moments when you need something special but do not want to turn on the oven.

• Serve them slightly warmed with a scoop of vanilla ice cream for an easy but impressive dessert
• Dust the tops with powdered sugar just before serving to make them look bakery pretty
• Cut them small because these are rich enough that a little goes a long way

Save to Pinterest

There is something about pulling these golden bars from the oven, that sweet guava fragrance filling the kitchen, that makes even a regular Tuesday feel like a celebration.

Questions & Answers

→ Can I use fresh guava instead of jam?

Fresh guava doesn't work well here since it lacks the concentrated sweetness and thick consistency needed for the filling layer. Guava paste or jam provides the right texture and flavor intensity. If you want to use fresh fruit, cook it down with sugar until it reaches a jam-like consistency first.

→ Why must I cool completely before cutting?

The jam layer needs time to set as it cools. Cutting while warm will cause the filling to ooze and the bars to lose their neat shape. Letting them cool completely—at least 1-2 hours—ensures clean cuts and prevents the streusel from crumbling apart.

→ Can I make these bars ahead of time?

Yes, these bars actually taste better the next day as the flavors meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—wrap individual pieces in plastic and freeze for up to 3 months.

→ What's the best way to get clean cuts?

Use a sharp knife and wipe it clean between cuts. For extra neat squares, chill the bars in the refrigerator for 30 minutes before cutting. Lift the entire batch out using the parchment paper overhang, then cut on a cutting board for more control.

→ Can I double this recipe?

Yes, simply double all ingredients and use a 9x13-inch pan instead. The baking time may increase slightly—check for golden coloring around 40-45 minutes. The bars might be slightly thinner but equally delicious.

→ Why is my dough too dry or too sticky?

Dry dough usually means the butter was too warm or overmixed. Cold butter creates the right crumbly texture. If too sticky, chill for 15 minutes. The dough should hold together when pressed but feel crumbly—similar to shortbread consistency.