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Cannoli Bars Recipe

★★★★★

4.7 from 74 reviews
  • Author: Sarah
  • Total Time: 4 hours 55 minutes
  • Yield: 16-20 bars 1x

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.

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

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)

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

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