I made a few adaptations, and they are as follows: I swapped out a small portion of the white flour for wheat. I like the nutty, slightly sweet texture and flavor wheat flour contributes here. I also added some coconut, capitalizing on the tropical flavor of the guava. I suggest using unsweetened coconut if you can find it (I buy mine at the health-food store, and it's relatively inexpensive). If not, you might want to scale back on the brown sugar to compensate for the sweetness of the coconut flakes if you go with the sweetened variety.
Guava Butter Crumb Bars
~recipe adapted from RecipeZaar
- 1 cup packed light brown sugar
- 11/2 cups all-purpose flour
- ½ cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats
- 1/3 cup unsweetened shredded coconut
- 1 cup butter, melted
- Guava paste (guayaba) ~ amount according to preference
- Preheat oven to 350 degrees F. Line a 13x9-inch baking dish or pan with foil. Spray foil with nonstick pan spray.
- In a medium mixing bowl, combine brown sugar, white and wheat flours, baking soda, salt, rolled oats, and coconut. Pour melted butter over and use a wooden spoon or your fingers to incorporate. The mixture should be crumbly. If it is very dry (lots of very small particles, dry flour remaining), add a tablespoon or two of additional melted butter.
- Press half of the crumb mixture into the lined pan.
- Begin adding slices of guava paste, laying them over the crust mixture to cover it to within about half an inch from the edge of the pan. The slices should be between 1/8 and ¼ inch thick.
- Sprinkle remaining crumbs over the guava paste. Use your hand to press lightly on the crumbs so they compress into the guava paste a bit.
- Bake the bars at 350 degrees F for about 35 minutes or until the surface is golden brown. Let cool completely in pan and then use the foil to lift the entire thing out onto a cutting board. Cut into bars and store in a tightly sealed container at room temperature for up to three days or freeze for longer storage.
- How much guava paste you use will depend largely on your preference for how thick you would like your fruit layer to be. I used about half the can of guava paste.
- Don't worry too much if you're guava paste doesn't melt and bubble up on baking. Depending on how thick (and cold) it is when you put it in the oven, it may or it may not melt. It will still be delicious, either way. Judge the doneness by the color of the crumbs on the top.