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Guava bars

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

For the shortbread base:
  1. Preheat the oven to 360º F (180° C). Place baking paper in an approximately 9.80 inches (25 cm) square pan.
  2. 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.
  3. Add the sifted flour and mix with a rubber spatula until all ingredients are integrated and a smooth and homogeneous dough is formed.
  4. 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:
  1. 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.
  2. 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.
  3. Separately, take the shortbread base and top evenly with the guava chunk paste or thick guava puree.
  4. 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.
  5. Remove the bars from the oven, let them cool completely and then cut into approximately 16 portions.

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