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Cannoli Bars Recipe

★★★★★

4.7 from 142 reviews
  • Author: Ella
  • Total Time: 3 hours 60 minutes (including chilling time)
  • Yield: 16-20 bars 1x

Description

These Cannoli Bars are a delightful twist on the classic Italian pastry, featuring a crumbly cinnamon-infused cookie crust topped with a creamy ricotta and cream cheese filling studded with mini chocolate chips. Finished with optional pistachio topping and orange zest for a vibrant citrus note, these bars are baked to perfection and chilled for a smooth, rich texture. Perfect for dessert lovers seeking a convenient, sliceable treat with all the flavors of traditional cannoli.

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

Additional

  • Parchment paper, for lining the baking pan
  • Nonstick spray or butter, optional for greasing the pan

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 to create handles. Lightly grease the pan under the parchment if desired to help keep it in place.
  2. Mix the cookie crust: In a medium mixing 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; 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, about 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. Avoid overmixing to prevent curdling. 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 and the center has a slight wobble but is mostly set. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. Tent loosely with foil during the last 5–10 minutes if the top browns too quickly.
  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 refrigerate for at least 3 hours or preferably overnight to let the filling fully set.
  10. Slice and serve: Use the parchment overhang to lift the chilled slab out of the pan onto a cutting board. For clean slices, dip a sharp knife in hot water, wipe dry, and cut into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool for best texture and flavor.

Notes

  • If your ricotta is very watery, drain it in a fine-mesh sieve lined with cheesecloth or paper towels to avoid a soggy filling.
  • The almond extract is optional but adds authentic cannoli flavor; omit if you prefer a milder taste.
  • You can substitute lemon zest for orange zest for a different citrus note.
  • For clean slicing, chilling the bars overnight is highly recommended.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

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

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