Introduction

Cannoli bars capture all the beloved flavors of classic Italian cannoli in a convenient, sliceable form. With a crispy cinnamon cookie crust and a creamy ricotta filling studded with mini chocolate chips, these bars make a delightful dessert for any occasion.

The image shows a square piece of cake with three distinct layers on a white marbled surface. The bottom layer is a soft, light yellow sponge cake. Above it is a smooth, tan layer of caramel or pudding. The top layer is thick white whipped cream with a large swirl on top, sprinkled with small dark brown chocolate chips and fine chocolate crumbs. Dark chocolate drizzle decorates the edges of the whipped cream. In the background, more similar pieces are slightly out of focus with some chocolate chips scattered around. 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

Drain ricotta well if it seems watery to avoid a soggy filling.
Try lemon zest instead of orange for a bright, fresh variation.
For added texture, fold in chopped candied fruit or toasted nuts alongside the chocolate chips.
Lightly greasing the pan under the parchment helps keep it in place and prevents sticking.

Storage

Store the cannoli bars in an airtight container in the refrigerator for up to 4 days. They taste best chilled but can be brought to room temperature before serving. To reheat, warm gently in the microwave for 10–15 seconds if desired, but avoid overheating to maintain texture.

How to Serve

The image shows a close-up of a square, three-layer dessert bar placed on a white marbled surface. The bottom layer is a thick, fluffy, light yellow cake base. Above it is a light brown creamy layer, possibly caramel or butterscotch. The top layer is a thick spread of white whipped cream, crowned with a tall swirl of whipped cream dusted with fine chocolate powder. Drizzled dark chocolate syrup and scattered small chocolate chips and crumbs decorate the top and surrounding surface, adding texture and contrast. The focus is on one bar in the foreground with three more blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are best made a day ahead to allow the filling to set fully. They keep well refrigerated for several days and are a convenient make-ahead dessert.

Can I substitute part-skim ricotta?

Whole milk ricotta provides the creamiest texture, but part-skim ricotta can be used if preferred. Just be sure to drain it well to avoid extra moisture in the filling.