Name: Cannoli Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Italian-American
Ingredients: 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; 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); 1/4 cup pistachios, finely chopped; Parchment paper, for lining the baking pan; Nonstick spray or butter, optional, for lightly greasing the pan under parchment

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Introduction

Cannoli Bars offer all the creamy, sweet flavors of traditional cannoli in an easy-to-cut bar form. With a crumbly cinnamon cookie crust and a luscious ricotta and cream cheese filling studded with chocolate chips, these bars are a delightful treat for any occasion.

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

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 to create handles. Lightly grease the pan under the parchment if desired to help it stay in place.
Mix the cookie crust: In a medium mixing bowl, whisk together flour, granulated sugar, cinnamon, and salt. 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.
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 fingertips or the bottom of a measuring cup. Bake for 10–12 minutes, until the crust looks set and slightly puffed but not browned. While baking, prepare the filling.
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, about 1–2 minutes. Add the ricotta and beat again until very smooth and well combined, scraping down the sides as needed.
Add sugars, flavorings, and salt: Add 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.
Incorporate eggs and chocolate chips: 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.
Assemble the bars: Let the crust cool for about 5 minutes once out of the oven. Pour the ricotta filling evenly over the warm crust and spread it into the corners. If using pistachios, sprinkle them evenly over the top.
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 and center is mostly set with a slight wobble. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
Cool and chill: Remove from oven and place on a wire rack. Cool completely to room temperature, then cover and refrigerate for at least 3 hours, preferably overnight, until filling is fully set.
Slice and serve: Use the parchment overhang to lift the slab from the pan onto a cutting board. For clean 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’s very wet to avoid a watery filling.
Swap orange zest for lemon zest for a brighter citrus flavor.
Add chopped pistachios into the filling along with chocolate chips for extra texture.
Use almond extract sparingly—it adds authentic flavor but can overpower if too much is used.
For easier slicing, chill the bars thoroughly before cutting.

Storage

Store Cannoli Bars in an airtight container in the refrigerator for up to 4 days. They taste best chilled, so keep them refrigerated until ready to serve. To reheat slightly, let bars sit at room temperature for about 15 minutes before serving; avoid microwaving as it can soften the crust too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but whole milk ricotta gives a richer, creamier filling. Part-skim may yield a slightly less creamy texture.

Can these bars be frozen?

Yes, you can freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.