Introduction

Cannoli Bars bring all the classic flavors of traditional Italian cannoli into an easy-to-slice dessert bar. With a crisp cookie crust and a creamy ricotta filling studded with chocolate chips, these bars are perfect for sharing at gatherings or enjoying as 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

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.
Step 2: In a medium 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.
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 until set and slightly puffed but not browned. Meanwhile, prepare the filling.
Step 4: 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, scraping down the sides as needed.
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.
Step 6: Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
Step 7: Let the crust cool about 5 minutes after baking. Pour the ricotta filling evenly over the warm crust and spread into the corners. Sprinkle pistachios over the top if using.
Step 8: Bake at 350°F (175°C) for 30–35 minutes until edges are set and the center is mostly set with a slight wobble. Insert a toothpick near the center—it should come out mostly clean with a few moist crumbs. Tent with foil if the top browns too quickly.
Step 9: Remove from oven and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours, preferably overnight, until fully set.
Step 10: Use the parchment overhang to lift the bars 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 by placing it in a fine mesh sieve lined with cheesecloth for 30 minutes if it’s very wet, to avoid a runny filling.
Substitute lemon zest for orange zest for a bright, citrus twist.
For a nut-free version, omit pistachios or replace with finely crushed amaretti cookies for crunch.
Warm your knife under hot water before slicing to get smooth, neat edges on the bars.

Storage

Store cannoli bars covered in the refrigerator for up to 4 days. They are best served chilled or at room temperature. For longer storage, freeze bars tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of ricotta?

Ricotta is key for the authentic texture and flavor, but you can experiment with farmer’s cheese or mascarpone mixed with cream cheese if ricotta is unavailable. Just be sure to drain any excess liquid for best results.

Why do the bars need to be chilled before serving?

Chilling helps the filling set completely, making the bars easier to cut and enhancing their creamy, firm texture similar to traditional cannoli filling.