More guavas means more experimenting! This time I made guava bars. I think I might be the only one that likes guava by itself. My husband likes it in dessert like Porto’s guava cheese rolls or Kong’s Hawaiian’s paradise cake, which I did make the guava cake and you can find it here!
A friend of mine gave me a whole bag of the pink guavas and I couldn’t eat them all so I decided to use it and bake. Mind you, I’m not much of a baker so this was a first attempt! I made guava bars and it turned out delicious! I wish I added more to the guava layer so you can see it, but the flavors were all there!
GUAVA BAR RECIPE Ingredients For Crust: 1 cup unsalted butter 1/2 cup sugar 1 teaspoon salt 2 cups all purpose flour For Topping: 16 ounces guava paste, sliced to 1/4 inch thick slices - I actually made a guava purée instead (recipe below) 1 cup old fashioned oats 1/2 cup unsalted butter, diced 1/2 teaspoon salt 1/2 cup light brown sugar 1 cup all-purpose flour Guava Purée: cut guavas in half Scoop out the seeds in a separate bowl add water so seeds can be removed easier Remove skin from remainder of guavas Boil guavas with water Add sugar to taste Add remainder of guavas (with seeds) Mix for about 30 minutes Use a blender to combine everything Sift the guava purée to remove all the seeds Directions Grease baking pan with butter. Adjust oven rack to middle position and preheat oven to 350°F. For 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. For 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 45 minutes. Let cool completely before cutting into bars.