In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping.
16 tablespoons (1 cup) unsalted butter
1/2 cup (3 1/2 ounces) sugar
1 teaspoon salt
2 cups (about 10 ounces) all-purpose flour
16 ounces guava paste, sliced to 1/4 inch thick slices
1 cup old fashioned oats
8 tablespoons (1/2 cup) unsalted butter, diced
1/2 teaspoon salt
1/2 cup light brown sugar
1 cup (about 5 ounces) all-purpose flour
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.
food processor or electric mixer, 13- by 9-inch baking pan
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 12 to 24|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||7%|
|Total Sugars 10g|
|Vitamin C 43mg||216%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|