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Cannoli Bars Recipe

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These decadent Cannoli Bars combine a buttery, cinnamon-spiced cookie crust with a creamy, rich ricotta and cream cheese filling studded with mini chocolate chips. Inspired by classic Italian cannoli flavors, these bars are baked until set and chilled to perfection, making an irresistible dessert perfect for gatherings and special occasions.

Ingredients

Scale

For the 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

For the 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)

For 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 an overhang on two opposite sides for easy lifting. Lightly grease the pan under the parchment if desired to keep it in place.
  2. Mix the cookie crust: In a medium bowl, whisk together the 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, being crumbly but able to hold together when pressed.
  3. Press and par-bake the crust: Transfer the crust mixture to the prepared pan, pressing firmly and evenly over the bottom with your fingertips or the bottom of a measuring cup. Bake for 10–12 minutes until just set and slightly puffed but not browned. While baking, 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, about 1–2 minutes. Add the ricotta and beat again until very smooth and well combined, scraping 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. Beat on medium speed for 1–2 minutes until creamy and slightly thickened.
  6. Incorporate eggs and chocolate chips: Add eggs one at a time, mixing on low speed until just combined after each addition—do not overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
  7. Assemble the bars: Let the crust cool for about 5 minutes after baking. Pour the ricotta filling evenly over the warm crust and spread into corners. Sprinkle chopped pistachios evenly on 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 edges are set, the center has a slight wobble, and a toothpick inserted near the center comes out mostly clean with some moist crumbs. Tent with foil for the last 5–10 minutes if the top browns too quickly.
  9. Cool and chill: Remove from oven and place on a wire rack to 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 bars out of 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.

Notes

  • Be sure to drain ricotta well if very wet to avoid a runny filling.
  • Avoid overmixing eggs to keep a creamy texture instead of a cakey one.
  • Optional almond extract adds a traditional cannoli flavor but can be omitted for a milder taste.
  • Chilling the bars overnight improves slicing and flavor development.
  • Use parchment with overhang for easy removal without breakage.
  • Substitute lemon zest for orange zest to vary the citrus flavor.

Keywords: cannoli bars, ricotta dessert, Italian dessert bars, baked ricotta bars, creamy ricotta bars, chocolate chip cannoli bars

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