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!
2sticks(8 ounces) unsalted butter,at room temperature
½cup(3 ½ ounces) sugar
1teaspoonkosher salt
2cups(about 10 ounces) all purpose flour
Topping:
14ouncesguava paste,sliced to about ¼-inch thick slices
1cupold fashioned oats
1stick(4 ounces) cold unsalted butter,diced
½teaspoonkosher salt
½cuppacked light brown sugar
1cup(about 5 ounces) all-purpose flour
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
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.