Description

These Cannoli Bars capture the creamy, sweet, and slightly tangy flavor of classic Italian cannoli in a convenient bar form. Featuring a buttery, cinnamon-spiced cookie crust and a rich ricotta and cream cheese filling studded with mini chocolate chips and topped with optional pistachios, these bars are perfect for dessert or an indulgent snack. Easy to prepare and baked to perfection, they offer a delightful combination of textures and flavors reminiscent of the beloved pastry in an easier-to-serve format.

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

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

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 keep it in place.
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, becoming crumbly but able to hold together when pressed.
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 until just set and slightly puffed but not browned. Allow the crust to bake while you prepare the filling.
Beat cream cheese and ricotta: In a large bowl, beat the softened cream cheese 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.
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.
Incorporate eggs and chocolate chips: Add the eggs one at a time, mixing on low speed just until each egg is incorporated without overmixing. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
Assemble the bars: When the crust is done, let it cool for about 5 minutes. Pour the ricotta filling evenly over the warm crust and spread it into the corners. If using, sprinkle the finely chopped pistachios evenly over the top.
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 is mostly set but still has a slight wobble. A toothpick inserted near the center should come out with a few moist crumbs. Tent loosely with foil if the top browns too quickly during the last 5–10 minutes.
Cool and chill: Remove the pan from the oven and cool completely on a wire rack to room temperature. Then cover and chill in the refrigerator for at least 3 hours, preferably overnight, until the filling fully sets.
Slice and serve: Use the parchment overhang to lift the chilled slab out of the pan onto a cutting board. For clean 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.

Notes

Draining the ricotta cheese if it is very wet will prevent a runny filling.
Almond extract is optional but adds depth to the flavor reminiscent of traditional cannoli.
Using parchment paper with overhanging edges makes it easy to lift the bars out of the pan.
Make sure not to overmix the eggs into the filling to keep it light and creamy.
Chilling the bars overnight greatly improves the texture and flavor.
For a variation, substitute lemon zest for orange zest in the filling.
Pistachios add a nice color contrast and a slight crunch but can be omitted if preferred.
Run the knife under hot water and dry before slicing for cleaner cuts and less sticking.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: cannoli bars, ricotta dessert bars, Italian dessert bars, easy cannoli recipe, no-fry cannoli, chocolate chip ricotta bars, homemade cannoli