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Cannoli Bars Recipe

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★★★★★

4.9 from 112 reviews

Delightfully creamy and textured, these Cannoli Bars capture the essence of traditional Italian cannoli in an easy-to-make bar form. Featuring a crisp, cinnamon-spiced cookie crust and a luscious ricotta-cream cheese filling studded with mini chocolate chips and finished with optional pistachio topping, these bars are perfect for dessert lovers seeking a unique twist on a classic pastry.

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), 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, 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 overhang on two opposite sides to create handles. Lightly grease the pan under the parchment if desired to help it stay in place.
  2. Mix the cookie crust: 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. 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, just until the crust looks set and slightly puffed but not browned. While the crust bakes, prepare the 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 and beat again until very smooth and well combined, scraping down the sides of the bowl as needed.
  5. Add sugars, flavorings, and salt: 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. 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.
  7. Assemble the bars: 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. 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, 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. 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, preferably overnight, until the filling is fully set.
  10. Slice and serve: 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.

Notes

  • For best texture, drain the ricotta well if it’s watery to avoid a soggy filling.
  • Adding almond extract is optional but brings authentic nutty undertones reminiscent of classic cannoli flavors.
  • Using orange zest adds a bright citrus aroma; lemon zest can be used as a flavorful variation.
  • Allow bars to chill thoroughly for optimal slicing and flavor development.
  • Warm the knife blade before slicing to get clean, neat bars.
  • Store leftover bars covered in the refrigerator up to 5 days.

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

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