Introduction

Cannoli Bars are a delightful twist on the classic Italian dessert, combining a crisp cookie crust with a creamy, ricotta-based filling studded with chocolate chips. Easy to make and perfect for sharing, these bars bring all the flavors of cannoli into a convenient, crowd-pleasing 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, 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, 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.
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. Avoid overmixing. 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

Drain ricotta well if it’s very wet to avoid a soggy filling.
For a citrus twist, try lemon zest instead of orange zest.
Substitute mini chocolate chips with chopped dark chocolate or white chocolate for different flavors.
Toast pistachios lightly before topping to enhance their flavor.
Use almond extract sparingly as it is quite potent, but it adds a lovely nutty aroma that complements the filling.

Storage

Store cannoli bars covered in the refrigerator for up to 4 days. They are best served chilled or at room temperature. For best results, slice after chilling and keep the cut bars refrigerated. Reheat slightly in the microwave if you prefer warm, but avoid overheating to preserve the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cannoli bars ahead of time?

Yes, cannoli bars actually benefit from chilling overnight, which helps the filling set and flavors meld. Prepare a day in advance for the best results.

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta gives the creamiest texture, but part-skim ricotta can work if well drained. The texture might be slightly less rich but still delicious.