Introduction

Cannoli bars capture the delicious flavors of traditional Italian cannoli in a convenient, easy-to-slice dessert. With a crisp cookie crust and creamy ricotta filling studded with chocolate chips, these bars are perfect for sharing at gatherings or enjoying as a sweet treat any time.

The image shows a close-up of a rectangular dessert bar with three visible layers, placed on a white marbled surface. The bottom layer is a soft, light yellow sponge cake with a slightly crumbly texture. Above it is a creamy, smooth layer of light brown caramel. The top layer consists of a generous swirl of white whipped cream, sprinkled with small chocolate chips and fine chocolate crumbs. A drizzle of dark chocolate sauce is applied over the whipped cream and the caramel, adding a glossy texture. Additional chocolate chips are scattered around the dessert on the white marbled surface. In the background, slightly out of focus, are more identical dessert bars. photo taken with an iphone --ar 4:5 --v 7

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 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.
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, just until the crust looks set and slightly puffed but not browned. While the crust bakes, 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, 1–2 minutes. Add the ricotta and beat again until very smooth and well combined, scraping down the sides of the bowl 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 each egg is incorporated. Do not overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
Step 7: 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.
Step 8: 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.
Step 9: 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.
Step 10: 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.

Tips & Variations

If your ricotta is very wet, drain it in a fine mesh strainer or line it with cheesecloth for an hour to avoid a watery filling.
Substitute lemon zest for orange zest to give the bars a bright, citrusy twist.
For a nutty crunch, sprinkle chopped pistachios on top before baking or add toasted walnuts to the filling.
Use a mixture of mini and regular chocolate chips for varied texture.
Make sure eggs are at room temperature to help the filling stay smooth and avoid cracking.

Storage

Store cannoli bars tightly covered in the refrigerator for up to 5 days. They keep well chilled and can be sliced as needed. Reheat slightly in a microwave for about 10 seconds if you prefer them less cold, but they are best served cool. You can also freeze the bars wrapped well for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows a close-up of a square dessert bar with three visible layers: a thick, soft yellow cake base, a middle layer of light brown smooth filling, and a top layer of white whipped cream. On top, there is an extra swirl of whipped cream sprinkled with dark brown chocolate crumbs and small chocolate chips. Some chocolate drizzle runs along the top edge, adding a glossy dark contrast. The dessert bars are placed on a white marbled surface with scattered chocolate chips around them. The focus is sharp on the front bar, with the background bars softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta for this recipe?

Yes, part-skim ricotta can be used, but whole milk ricotta provides a creamier and richer texture that is traditional for cannoli flavors.

How do I prevent the crust from getting soggy?

Par-baking the crust before adding the filling helps it set and stay firm. Also, allow the crust to cool slightly before pouring in the filling to reduce moisture absorption.