Guava Jam Coconut Macadamia Oat Bars (Printer View)

Buttery tropical bars with guava jam and coconut macadamia oat crumble topping.

# What You'll Need:

→ Crust and Crumble

01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup granulated sugar
04 - 1/3 cup packed light brown sugar
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 cup unsalted butter, melted
08 - 1/2 cup unsweetened shredded coconut
09 - 1/2 cup roasted macadamia nuts, roughly chopped

→ Filling

10 - 1 cup guava jam or guava paste, softened
11 - 1 tablespoon fresh lime juice

# Method Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
02 - In a large mixing bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Stir in melted butter until the mixture forms moist crumbles.
03 - Add shredded coconut and chopped macadamia nuts to the crumble mixture. Mix until evenly distributed throughout.
04 - Reserve 1 cup of the crumble mixture for topping. Press the remaining mixture evenly into the bottom of the prepared baking pan to form a compact crust.
05 - In a small bowl, combine guava jam and fresh lime juice. Stir until smooth and well blended.
06 - Spread the guava jam mixture evenly over the crust layer. Sprinkle the reserved crumble mixture evenly over the jam, covering completely.
07 - Bake for 30 to 35 minutes, until the topping is golden brown and jam bubbles at the edges. Remove from oven when fully cooked.
08 - Allow bars to cool completely in the pan. Lift out using parchment paper overhang and cut into 16 equal bars using a sharp knife.

# Expert Advice:

01 -
  • The guava and lime combination tastes like you've unlocked a secret tropical flavor that shouldn't work but absolutely does.
  • You make one pan and get sixteen bars, which means less stress and more time to actually enjoy something sweet.
  • It's forgiving enough for a first attempt but impressive enough to bring to a gathering without apologies.
02 -
  • If your guava jam is very thick or cold, warm it gently or stir in a touch of water before spreading—cold jam will crack and won't cover evenly.
  • Don't skip letting these cool completely, even though warm bars smell incredible; they'll hold together much better once they're set, and the texture will actually be better.
03 -
  • Let your guava jam come to room temperature before you start if it's been in the fridge; cold jam resists spreading and creates frustrating gaps in your filling.
  • The secret to crispy topping is restraint—resist the urge to pack it down, and you'll get pockets of crunch instead of a dense layer.
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