Description
These Cannoli Bars capture the creamy, sweet flavors of traditional cannoli in an easy-to-cut bar form. Featuring a buttery cinnamon cookie crust topped with a luscious ricotta and cream cheese filling studded with mini chocolate chips and a hint of orange zest, these bars are a delightful Italian-inspired dessert perfect for gatherings or an indulgent treat.
Ingredients
Scale
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 (Optional)
- 1/4 cup pistachios, finely chopped
Other
- Parchment paper for lining the pan
- Nonstick spray or butter (optional, for greasing pan under parchment)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting. Optionally, lightly grease the pan under the parchment to keep it in place.
- Make the Cookie Crust: In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Pour in melted butter and vanilla extract. Stir until the mixture resembles damp sand and clumps together, being crumbly but able to hold when pressed.
- Form and Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the prepared pan using your fingertips or bottom of a measuring cup. Bake for 10–12 minutes until set and slightly puffed but not browned. Remove from oven and let cool slightly while preparing filling.
- Prepare the Ricotta Filling: In a large bowl, beat cream cheese with hand mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add ricotta and beat again until very smooth and combined, scraping down sides as needed.
- Add Sweeteners and Flavorings: To the ricotta mixture, add granulated sugar, powdered sugar, salt, vanilla extract, almond extract (if using), and orange zest. Beat on medium speed until creamy and thickened, about 1–2 minutes.
- Incorporate Eggs and Chocolate Chips: Add eggs one at a time on low speed just until incorporated, avoiding overmixing. Gently fold in mini chocolate chips evenly using a spatula.
- Assemble Bars: Pour the ricotta filling evenly over the warm crust, spreading to the corners. Sprinkle chopped pistachios on top if using.
- Bake the Bars: Return the pan to the oven and bake at 350°F (175°C) for 30–35 minutes until edges are set and center has a slight wobble but a toothpick comes out mostly clean with a few moist crumbs. Tent loosely with foil if the top browns too fast during the last 5–10 minutes.
- Cool and Chill: Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 3 hours, preferably overnight, to fully set the filling.
- Cut and Serve: Using the parchment overhang, lift bars from the pan onto a cutting board. For clean slices, warm a sharp knife under hot water, dry it, and slice into 16–20 bars, wiping knife between cuts. Serve chilled or slightly cool.
Notes
- Drain ricotta in a fine-mesh sieve lined with paper towel or cheesecloth for 30–60 minutes if it’s very wet to avoid a watery filling.
- Whole milk ricotta creates a creamier texture; part-skim ricotta will be slightly grainier.
- Chill bars thoroughly before slicing to ensure clean cuts.
- Store leftovers in an airtight container in the refrigerator for 4–5 days, separating layers with parchment paper.
- To freeze, chill and slice the bars, then freeze on a baking sheet until firm and transfer to an airtight container with parchment layers. Freeze up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Baked Cannoli, Cannoli Bars, Chocolate Chip Ricotta Bars, Italian Dessert, Ricotta Bars, Ricotta Dessert Bars
