These guava bars are delicious. They have a shortbread base, a filling of natural guava puree or paste and a crumble on top. This makes them soft, creamy, and crunchy on top.
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Guava is a fruit that has a tropical flavor, and is typical in many parts of America. It is a fruit that is yellow on the outside and inside it can be white or pink. Its flavor is very good for desserts, because it is sweet, but it has an acid touch, similar to blueberries, for example.
This is a very satisfying recipe, because the result is very good. It is all made in the same mold and at the end it is simply cut into squares to form the “bars”. Actually, they could be made, for example, in a rectangular shape, like a typical bar, although we like them more like this, in squares.
Personally, guava is a fruit that we are very fond of, because it is something we grew up with since we were little, and its flavor reminds us of many beautiful things and moments. In Mexico, there are many sweets that are made with guava. The most common is a guava ate, which is a sweet similar to fudge, but fruit-based, or there are also guayabates, which are made with guava paste, dulce de leche and pecans, which I love.
If you have never tried any dessert made with guava, now is the time. In many countries it is a little difficult to get guavas, but if you can find them, make the most and use them in lots of recipes, because they are very versatile and look great in many presentations.
If you like this recipe, you have to check out our homemade guava sorbet, a recipe for a fresh and very sweet sorbet.
Guava bars
Ingredients
For the shortbread base:
- 1 C (7.90 oz) (225 gr) unsalted butter at room temperature
- 1/2 C (3.50 oz) (100 gr) granulated white sugar
- 1/2 tsp (0.08 oz) (2.5 gr) salt
- 2 C (9.17 oz) (260 gr) all purpouse flour
For the filling and topping:
- 13.75 oz (390 gr) Guayaba paste, or heavy guava puree
- 1 C (3 oz) (86 gr) rolled oats
- 1/2 C (4 oz) (112 gr) unsalted butter, cold and cut into cubes
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1/2 C (3.50 oz) (100 gr) brown sugar
- 1 C (4.60 oz) (130 gr) all purpouse flour
Instructions
For the shortbread base:
- Preheat the oven to 360º F (180° C). Place baking paper in an approximately 9.80 inches (25 cm) square pan.
- In a large bowl add the butter with the sugar, salt and cream with an electric mixer or hand balloon whisk for 2 minutes until a creamy mixture is obtained.
- Add the sifted flour and mix with a rubber spatula until all ingredients are integrated and a smooth and homogeneous dough is formed.
- Place the dough in the mold and flatten with the bottom of a glass or a small rolling pin to make it uniform.
For the filling and topping:
- In a food processor, place the oats with the butter, salt, sugar and pulse 10 times to grind until sandy with large chunks of butter.
- Add the flour to the processor and pulse for about 20 seconds until a crumble is formed with large chunks of dough. The crumble can also be made in a bowl using your fingertips to break up the ingredients.
- Separately, take the shortbread base and top evenly with the guava chunk paste or thick guava puree.
- Finally, add the crumble all over the surface on top of the guava paste and bake at 360º F (180°C) for 45 minutes until the shortbread is lightly browned.
- Remove the bars from the oven, let them cool completely and then cut into approximately 16 portions.
