Guava Bars

August 2, 2016 (Last Updated: June 29, 2020)
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I love visiting the Caribbean and Latin America. I love tropical foods. There are simple ways to remind myself of some of my favorite food memories of trips to that region, and one of the easiest is to make foods or drinks using tropical fruit. Nothing brings me back like pineapple and coconut-infused Painkiller cocktails and desserts featuring guava.

Guava is also common in Brazilian cooking/baking, so with the Olympics coming up at the end of the week, there’s no better time to create some delicious foods inspired by the region.

I had originally purchased a block of guava paste with the intention to make Brazilian empanadas (called pastéis) filled with tart and sweet guava paste and tangy cream cheese. It’s one of my favorite combinations, and a prevalent one across Latin America. I made other plans for a Brazilian dish for the upcoming Olympic festivities, but still wanted to use that block of guava paste for something yummy.

Enter these fantastic guava bars. They are crazy easy to make, and begin with a layer of basic shortbread, topped with sliced guava paste, and then finished with an oat-crumble topping. These not-too-sweet bar style cookies are really a treat for anyone who loves Guava! And I didn’t even have to fry them like I would have with the empanadas I had originally planned on making.

Crumbly and buttery with a tropical flair, these guava bars would be perfect for any occasion and can easily be made year-round because they don’t require fresh seasonal fruit.

The original recipe calls for 16 ounces of guava paste, but the brand I purchased is sold in 14 ounce packages. I thinly sliced mine (didn’t actually measure them at 1/4-inches like the recipe states) and had the perfect amount to top my shortbread crust.

You can typically find guava paste in the Latin foods aisle at your supermarket, and it’s also available online. It’s shelf-stable and does not require refrigeration.

Even if you haven’t planned anything special in honor of the upcoming Rio Olympics, there is still time to whip together a small treat, such as these simple guava bars.

Guava bars

Guava Bars

These shortbread bar cookies are easy to make, and get a ton of flavor from a layer of guava paste. If you're into guava, you've got to try this recipe!
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Caribbean, Latin American
Servings 24 small or 12 large bars
Calories 285 kcal


Shortbread Crust:

  • 2 sticks (8 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 teaspoon kosher salt
  • 2 cups (about 10 ounces) all purpose flour


  • 14 ounces guava paste sliced to about 1/4-inch thick slices
  • 1 cup old fashioned oats
  • 1 stick (4 ounces) unsalted butter diced
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light brown sugar
  • 1 cup (about 5 ounces) all-purpose flour


  • 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. 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.

Notes & Nutrition

Adapted from Serious Eats
Servings 12.0 * calories 285 * Total Fat 8 g * Saturated Fat 5 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 20 mg * Sodium 146 mg * Potassium 25 mg * Total Carbohydrate 52 g * Dietary Fiber 2 g * Sugars 38 g * Protein 2 g
Servings 24.0 * calories 142 * Total Fat 4 g * Saturated Fat 2 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 10 mg * Sodium 73 mg * Potassium 13 mg * Total Carbohydrate 26 g * Dietary Fiber 1 g * Sugars 19 g * Protein 1 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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