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Cannoli Bars Recipe

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★★★★★

4.5 from 88 reviews

Delight in these creamy, luscious Cannoli Bars inspired by the classic Italian dessert. Featuring a crisp cinnamon-spiced cookie crust topped with a rich ricotta and cream cheese filling studded with mini chocolate chips and optionally sprinkled with pistachios, these bars are perfect for any occasion. Easy to prepare and baked to perfection, they offer all the flavors of traditional cannoli in a convenient bar form.

Ingredients

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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

  • 1/4 cup pistachios, finely chopped (optional)

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 to serve as handles. Lightly grease the pan under the parchment paper if desired to help it stay in place during baking.
  2. Mix the cookie crust: In a medium mixing bowl, whisk together the flour, granulated sugar, ground 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, forming a crumbly texture that holds together when pressed.
  3. Press and par-bake the crust: Transfer the crust mixture into the prepared pan and press it firmly and evenly into the bottom using your fingertips or the bottom of a measuring cup. Bake it for 10–12 minutes until it looks 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 cheese and beat again until very smooth and fully combined, scraping down the sides of the bowl as needed.
  5. Add sugars, flavorings, and salt: Incorporate the granulated sugar, powdered sugar, kosher salt, vanilla extract, almond extract (if using), and orange zest into the ricotta mixture. Beat on medium speed until the mixture is 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 to avoid overmixing. Gently fold in the mini chocolate chips using a spatula until evenly distributed.
  7. Assemble the bars: Once the crust is 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 with a spatula. If desired, sprinkle the finely chopped pistachios evenly over the top for a nutty crunch.
  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 shows a slight wobble but is mostly set. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. If the top begins to brown too quickly, tent the pan loosely with foil during the last 5–10 minutes of baking.
  9. Cool and chill: Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. Cover the bars and chill in the refrigerator for at least 3 hours, preferably overnight, until the filling is fully set.
  10. Slice and serve: Using the parchment overhang, lift the chilled slab out of the pan onto a cutting board. For clean slices, run a sharp knife under hot water, dry it, and cut into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool for best flavor and texture.

Notes

  • Make sure to drain the ricotta if it is very wet to avoid a watery filling.
  • Using room temperature eggs helps the filling combine smoothly without curdling.
  • Almond extract is optional but enhances the flavor, giving an authentic cannoli note.
  • For a citrus twist, substitute lemon zest for orange zest.
  • Gently folding in the chocolate chips prevents breaking them up and ensures even distribution.
  • To avoid cracking, cool the bars completely before slicing.
  • Pistachio topping adds texture and is optional based on preference.

Keywords: cannoli bars, ricotta dessert, Italian dessert bars, chocolate chip ricotta bars, cannoli inspired bars, easy dessert bars

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