Preheat the oven to 350 °F and adjust the oven rack to the middle position. Spray an 8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.

In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, baking powder, and kosher salt. Pulse until the mixture until a fine, sand-like texture. Set aside.

In the bowl of an electric mixer, beat the butter with the granulated sugar and light brown sugar on medium speed until light and creamy. Add the egg and beat until combined.

Add the flour mixture to the butter mixture and beat on low speed until just combined. (The dough will be sticky). Scatter two-thirds of the dough in clumps in the baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides.

Spread the Guava Preserve over the surface of the dough, leaving ¼-inch space between the guava and the sides of the baking dish. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the guava (they will not be covered).

Bake the guava bars for about 35 minutes until the topping is golden brown. Let the guava bars cool in the baking dish on a rack for about 15 minutes.

Using the parchment paper overhang, lift the bars out of the pan and onto the countertop. Pull the parchment paper away from the sides to prevent sticking, and then let sit until completely cool. Once cooled, remove the bars from the pan and cut them into 8 pieces—store them at room temperature for up to two days. Pair with our Delicious Hot Cocoa