Guava Jam Bars with Coconut Macadamia Oat Crumble Topping

The Flavor Profile

• The Guava: Often used as “Guava Paste” (Bocadillo or Pasta de Guayaba), it provides a thick, jammy center that doesn’t run when sliced.
• The Macadamia: Adds a rich, fatty “snap” that complements the tropical fruit.
• The Coconut: Shredded coconut in the crumble toasts up in the oven, providing a nutty aroma.

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Tutorial: Guava Jam Bars

Ingredients

The Base & Crumble:

• 1 1/2 cups All-purpose flour
• 1 1/2 cups Rolled oats (old-fashioned)
• 1 cup Brown sugar (packed)
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1 cup Cold unsalted butter (cubed)
• 1/2 cup Shredded sweetened coconut
• 1/2 cup Macadamia nuts (roughly chopped)

The Filling:

• 10–12 oz Guava paste (cut into thin slices) OR 1 1/4 cups thick Guava jam
• 2 tbsp Lime juice (to cut the sweetness)
• 1 tbsp Water (if using paste to help it melt)

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Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 175°C. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Create the “Oat-Mac” Crumble

1. In a large bowl, mix the flour, oats, brown sugar, baking powder, and salt.
2. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs.
3. Divide the mixture: Take out about 1 cup of this mixture and set it aside in a separate bowl.
4. In that separate 1 cup of mixture, stir in the shredded coconut and chopped macadamia nuts. This will be your top layer.

3. Press the Base

Take the remaining large portion of the mixture and press it firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to pack it down evenly. Bake for 10–12 minutes just until slightly golden.

4. The Guava Layer

1. If using guava paste: Place the slices in a small saucepan with the lime juice and water over low heat. Stir until it melts into a spreadable consistency.
2. Spread the guava mixture evenly over the par-baked crust.

5. Add the Topping

Sprinkle the reserved coconut-macadamia crumble over the guava layer. Press down very lightly so the crumble adheres to the jam.

6. Final Bake

Bake for 25–30 minutes. You are looking for the coconut to be golden brown and the guava to be bubbling slightly at the edges.

7. Cool and Slice

Allow the bars to cool completely in the pan before lifting them out using the parchment paper. For the cleanest squares, refrigerate for 1 hour before cutting.

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Pro Tips

• The Lime Zest: Add the zest of one lime into the oat mixture for an extra citrus kick.
• Salt Balance: Because macadamias are very rich, don’t skip the pinch of salt in the dough; it keeps the bars from being “cloying.”
• Storage: These stay fresh in an airtight container for up to 5 days, or you can freeze them for a tropical treat later!