Guava Cranberry Noël

Yields: About 24 bars

A festive twist on the classic Kakaʻako Kitchen guava bars, this Noël version blends bright guava with tart cranberry and a hint of citrus for a dessert that feels right at home on the holiday table.

Crust

• 1 cup butter, softened

• ½ cup confectioner’s sugar

• ½ cup diced macadamia nuts

• 2 cups flour

• Pinch of salt

Directions

1. Beat butter and sugar together in a mixer until creamy. Add macadamia nuts and combine by hand.

2. Add flour and salt and mix until crumbly (do not over-mix).

3. Spray a 9×13-inch pan with vegetable oil spray.

4. Press crust evenly into the bottom of the pan, making sure the edges are flat and flush with the sides.

5. Bake at 325°F for 20–30 minutes, until lightly golden.

Filling

• 8 large eggs

• 3½ cups sugar

• 13 tbsp flour

• ½ cup HAWAII’S OWN Guava Nectar concentrate, thawed

• ¼ cup cranberry concentrate or cranberry juice reduction

• Zest of 1 orange

• Optional: tiny pinch of ground clove

• Confectioner’s sugar, for topping

Directions

1. While the crust is baking, whisk eggs, sugar, and flour together until just blended.

2. Stir in guava concentrate, cranberry concentrate, orange zest, and clove (if using). Mix gently until just combined—do not over-mix.

3. Pour the filling into the hot crust and bake at 325°F for 20–30 minutes, until the filling is set.

4. Cool completely, cut into bars, and dust generously with confectioners sugar.

Holiday Tip

For a festive finish, garnish with a light sprinkle of fresh orange zest over the powdered sugar just before serving.