Cannoli Bars Recipe

Introduction

Cannoli bars combine the delicious flavors of traditional Italian cannoli in an easy-to-cut bar form. With a crispy cinnamon cookie crust and a creamy ricotta filling studded with chocolate chips, these bars are perfect for dessert or a special treat.

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 ricotta well if it seems watery to prevent a soggy filling.
• Add a teaspoon of lemon zest instead of orange zest for a different citrus flavor.
• Swap mini chocolate chips for chopped dark chocolate for a richer taste.
• For extra crunch, sprinkle chopped pistachios or toasted almonds on top before baking.
• Make sure eggs are at room temperature to help the filling blend smoothly.

Storage

Store cannoli bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled but can be brought to room temperature for a softer texture. Reheat gently in a microwave for 10–15 seconds if desired, but avoid overheating to prevent the filling from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use part-skim ricotta, but whole milk ricotta provides a creamier texture and richer flavor ideal for this recipe.

How do I prevent the crust from getting soggy?

Make sure to bake the crust for the full recommended time to set it before adding the filling. Also, draining the ricotta well helps keep the filling from adding too much moisture.

Cannoli Bars Recipe

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★★★★★

4.7 from 74 reviews

• Author: Sarah
• Total Time: 4 hours 55 minutes
• Yield: 16–20 bars 1x

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Description

These Cannoli Bars bring the classic Italian cannoli flavors into a convenient, sliceable dessert form. Featuring a buttery, spiced cookie crust topped with a creamy ricotta and cream cheese filling dotted with mini chocolate chips and garnished with pistachios, these bars offer a rich yet balanced texture and flavor. Perfect for dessert tables, potlucks, or a sweet treat at home, they combine the crispness of a baked crust with the lusciousness of a traditional cannoli filling in an easy-to-make bar.

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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

Filling

• 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
• 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

Pan Preparation

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

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Instructions

1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal of the bars. Lightly grease the pan under the parchment if desired to help it stay in place.
2. Mix the cookie crust: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and kosher salt. Add the melted, slightly cooled butter and vanilla extract. Stir until the mixture resembles damp sand and clumps together when pressed.
3. Press and par-bake the crust: Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using your fingers or the bottom of a measuring cup. Bake in the oven for 10–12 minutes until the crust is set and slightly puffed but not browned. Let it cool slightly while preparing the filling.
4. Beat cream cheese and ricotta: Using a hand mixer on medium speed, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes. Add the ricotta cheese and continue beating until very smooth and fully combined, scraping down the bowl as needed.
5. Add sugars, flavorings, and salt: Add the granulated sugar, powdered sugar, kosher salt, vanilla extract, almond extract (if using), and orange zest to the ricotta mixture. Beat on medium speed for 1–2 minutes until creamy and slightly thickened.
6. Incorporate eggs and chocolate chips: Add the eggs one at a time, mixing on low speed just until each egg is incorporated to avoid overmixing. Gently fold in the mini chocolate chips using a spatula until evenly distributed.
7. Assemble the bars: Pour the ricotta filling evenly over the warm crust, spreading it to the edges. Sprinkle the finely chopped pistachios evenly over the 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 the edges are set and the center is mostly set with a slight wobble. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Tent loosely with foil for the last 5–10 minutes if the top browns too quickly.
9. Cool and chill: 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 or preferably overnight until the filling is fully set.
10. Slice and serve: Use the parchment overhang to lift the chilled bars out of the pan onto a cutting board. For clean cuts, warm a sharp knife under hot water, dry it, and slice the bars into 16–20 pieces, wiping the knife between cuts. Serve chilled or slightly cool.

Notes

• Drain ricotta cheese if it is very wet to avoid a watery filling.
• If you prefer, use lemon zest instead of orange zest for a different citrus flavor.
• To prevent the top from browning too quickly, loosely tent the pan with foil during the last 5–10 minutes of baking.
• For easiest cutting, chill the bars overnight to fully set the filling.
• Use a sharp knife warmed under hot water for smooth, clean cuts.
• Pistachios are optional but add a lovely nutty flavor and crunch.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: cannoli bars, ricotta dessert, Italian dessert bars, baked dessert, chocolate chip dessert, easy dessert recipe