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1 cup unsalted butter 1/2 cup sugar 1 teaspoon vanilla extract 1 teaspoon salt 2 cups all purpose flour one 12 oz. Tandys Guava Jam 1/3 cup old fashioned oats 1/4 cup shredded coconut 2 Tablespoons flour 2 Tablespoons dark brown sugar


Pre heat oven to 350 degrees. Line a 9 x 9 inch baking pan with foil. Spray foil with nonstick cooking spray. In the bowl of a stand mixer combine the butter and sugar. Beat until fluffy. Add the vanilla and beat until incorporated. Add the salt and flour and beat until the dough comes together. Press half of the dough onto the bottom of the prepared pan, smoothing it until the base is even. Slice the guava paste 1/4 inch thick. Arrange the guava slices on top, covering the dough. For the topping: Add the oats, coconut, flour and sugar to the remaining shortbread dough. Mix to combine. Sprinkle dough evenly over the guava slices. Bake the bars until the top is golden, about 40 to 45 minutes. Cool. Remove bars from the pan and cut into squares.

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