Cannoli Bars Recipe

Introduction

Cannoli Bars are a delightful twist on the classic Italian dessert, combining a crisp cookie crust with a creamy, ricotta-filled center studded with chocolate chips. These bars are easy to make and perfect for sharing at gatherings or enjoying as a sweet treat any time.

Ingredients

• 1 1/2 cups all-purpose flour (for the cookie crust)
• 1/2 cup granulated sugar (for the cookie crust)
• 1/2 cup unsalted butter (melted and slightly cooled; for the cookie crust)
• 1/4 teaspoon kosher salt (for the cookie crust)
• 1 teaspoon vanilla extract (for the cookie crust)
• 1/2 teaspoon ground cinnamon (for the cookie crust)
• 2 cups whole milk ricotta cheese (about 16 oz / 450 g; drain if very wet)
• 4 oz cream cheese (softened)
• 1/2 cup granulated sugar (for the filling)
• 1/4 cup powdered sugar (for the filling)
• 2 large eggs (at room temperature)
• 1 teaspoon vanilla extract (for the filling)
• 1/2 teaspoon almond extract (optional but recommended; for the filling)
• 1 tablespoon orange zest (or lemon zest for variation)
• 1/4 teaspoon kosher salt (for the filling)
• 3/4 cup mini chocolate chips (about 130 g)
• 1/4 cup pistachios (finely chopped, optional, for topping)
• parchment paper (for lining the baking pan)
• nonstick spray or butter (optional, for lightly greasing the pan under parchment)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides to create handles. Lightly grease the pan under the parchment if desired to help it stay in place.
2. Step 2: In a medium mixing bowl, whisk together the flour, granulated sugar, cinnamon, and salt for the crust. Pour in the melted, slightly cooled butter and vanilla extract. Stir until the mixture resembles damp sand and starts to clump; it should be crumbly but hold together when pressed.
3. Step 3: Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using your fingertips or the bottom of a measuring cup. Bake for 10–12 minutes, just until the crust looks set and slightly puffed but not browned. While the crust bakes, prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the ricotta and beat again until very smooth and well combined, scraping down the sides of the bowl as needed.
5. Step 5: Add the granulated sugar, powdered sugar, salt, vanilla extract, almond extract (if using), and orange zest to the ricotta mixture. Beat on medium speed until creamy and slightly thickened, about 1–2 minutes.
6. Step 6: Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
7. Step 7: When the crust comes out of the oven, let it cool for about 5 minutes. Pour the ricotta filling evenly over the warm crust and spread it into the corners. If using pistachios, sprinkle them evenly over the top.
8. Step 8: Return the pan to the oven and bake at 350°F (175°C) for 30–35 minutes, until the edges are set, the center is mostly set with a slight wobble, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. If the top begins to brown too quickly, tent loosely with foil for the last 5–10 minutes.
9. Step 9: Remove the pan from the oven and place it on a wire rack. Cool completely to room temperature, then cover and chill in the refrigerator for at least 3 hours, preferably overnight, until the filling is fully set.
10. Step 10: Use the parchment overhang to lift the chilled slab out of the pan onto a cutting board. For the cleanest cuts, run a sharp knife under hot water, wipe dry, and slice into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool.

Tips & Variations

• Drain the ricotta well if it seems watery to avoid a soggy filling.
• Try lemon zest instead of orange for a brighter flavor.
• For a nutty crunch, sprinkle chopped pistachios on top before baking.
• Use almond extract sparingly; it adds a lovely subtle depth but can be overpowering if too much is added.
• Warm the knife under hot water between slices to get clean, smooth edges.

Storage

Store the cannoli bars covered in the refrigerator for up to 4 days. They are best served chilled or at room temperature. To reheat slightly, leave them out for about 10–15 minutes before serving, but avoid microwaving as it can affect the texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta provides a richer and creamier texture, but you can use part-skim ricotta if preferred. Just be sure to drain it well to avoid excess moisture in the bars.

Can I make these bars ahead of time?

Yes, they taste even better after chilling overnight, which allows the filling to set properly and flavors to meld.

Cannoli Bars Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

Cannoli Bars combine the classic Italian dessert flavors of creamy ricotta filling with a sweet, spiced cookie crust, baked into easy-to-serve bars. These bars feature a crisp, cinnamon-infused crust topped with a smooth and fluffy ricotta and cream cheese filling studded with mini chocolate chips and optionally sprinkled with pistachios for added crunch and color. Perfect for dessert lovers who want the taste of cannoli in a convenient, crowd-pleasing bar form.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 5 minutes (including chilling)
• Yield: 16–20 bars 1x
• Category: Desserts
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cookie Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Ricotta Filling

• 2 cups whole milk ricotta cheese (about 16 oz / 450 g), drained if very wet
• 4 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1 tablespoon orange zest (or lemon zest for variation)
• 1/4 teaspoon kosher salt
• 3/4 cup mini chocolate chips (about 130 g)

Topping (Optional)

• 1/4 cup pistachios, finely chopped

Other

• Parchment paper for lining the baking pan
• Nonstick spray or butter for lightly greasing the pan under parchment (optional)

Instructions

1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides to create handles, and lightly grease the pan underneath the parchment if desired to keep it in place.
2. Mix the cookie crust: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt. Add the melted, slightly cooled butter and vanilla extract. Stir until the mixture resembles damp sand and starts to clump, being crumbly but able to hold together when pressed.
3. Press and par-bake the crust: Transfer the crust mixture to the prepared pan and press firmly and evenly into the bottom using your fingertips or the bottom of a measuring cup. Bake for 10–12 minutes until the crust looks set and slightly puffed but not browned. Allow crust to cool slightly while preparing filling.
4. Beat cream cheese and ricotta: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy (1–2 minutes). Add the ricotta cheese and beat again until very smooth and well combined, scraping down bowl sides as needed.
5. Add sugars, flavorings, and salt: Add granulated sugar, powdered sugar, kosher salt, vanilla extract, almond extract (if using), and orange zest to the ricotta mixture. Beat on medium speed until creamy and slightly thickened, about 1–2 minutes.
6. Incorporate eggs and chocolate chips: Add the eggs one at a time, mixing on low speed just until each egg is incorporated, taking care not to overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
7. Assemble the bars: Once the crust has come out of the oven and cooled about 5 minutes, pour the ricotta filling evenly over the warm crust and spread into corners. Sprinkle chopped pistachios evenly on top if using.
8. Bake the cannoli bars: Return the pan to the oven and bake at 350°F (175°C) for 30–35 minutes until edges are set, center mostly set with slight wobble, and a toothpick near the center comes out mostly clean with a few moist crumbs. Tent loosely with foil during last 5–10 minutes if browning too quickly.
9. Cool and chill: Remove from oven and place pan on a wire rack. Cool completely to room temperature, then cover and refrigerate for at least 3 hours or preferably overnight until filling is fully set.
10. Slice and serve: Use parchment overhang to lift bars out of the pan onto a cutting board. For clean cuts, run a sharp knife under hot water, dry it, and slice into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool.

Notes

• Drain ricotta cheese well if it is very wet to avoid a soggy filling.
• The almond extract is optional but adds a traditional nutty hint typical in cannoli flavors.
• You can substitute lemon zest for orange zest for a different citrus profile.
• Use parchment paper with overhang to easily lift the bars from the pan for neat slicing.
• To avoid cracks in the filling, avoid overmixing and do not overbake the bars.
• For clean slicing, warming the knife between cuts prevents sticking.
• Chilling overnight improves set and flavor development.
• These bars keep well refrigerated for 3–4 days.

Keywords: cannoli bars, ricotta bars, Italian dessert, baked cannoli, chocolate chip dessert bars, ricotta cheese dessert