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Cannoli Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/cannoli-bars-recipe/