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Cannoli Bars Recipe

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★★★★★

4.8 from 83 reviews

These Cannoli Bars combine the crisp, buttery texture of a cookie crust with a creamy, luscious ricotta and cream cheese filling studded with mini chocolate chips and a hint of citrus zest. Inspired by traditional Italian cannoli flavors, these bars are baked to perfection and chilled for a deliciously rich dessert that’s perfect for any occasion.

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 (~130 g)

Topping (Optional)

  • 1/4 cup finely chopped pistachios

Other

  • Parchment paper for lining the pan
  • Nonstick spray or butter for greasing pan (optional)

Instructions

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly grease the pan under the parchment if desired to keep it in place.
  2. Mix the cookie crust: In a medium bowl, whisk together flour, granulated sugar, cinnamon, and salt. Add the melted, slightly cooled butter and vanilla extract. Stir until the mixture looks like damp, crumbly sand that clumps when pressed.
  3. Press and par-bake the crust: Firmly press the crust mixture into the bottom of the prepared pan. Bake for 10–12 minutes until set and slightly puffed but not browned. Meanwhile, prepare the filling.
  4. Beat cream cheese and ricotta: In a large bowl, beat the softened cream cheese on medium speed with a hand mixer until smooth and fluffy (1–2 minutes). Add ricotta and beat until very smooth and combined, scraping sides as needed.
  5. Add sugars, flavorings, and salt: Add granulated sugar, powdered sugar, salt, vanilla extract, almond extract (if using), and orange zest. Beat until creamy and slightly thickened, about 1–2 minutes.
  6. Incorporate eggs and chocolate chips: Add eggs one at a time, mixing on low speed just until incorporated; avoid overmixing. Gently fold in mini chocolate chips with a spatula.
  7. Assemble the bars: After letting the crust cool about 5 minutes, pour ricotta filling evenly over warm crust and spread into corners. Sprinkle pistachios on top if using.
  8. Bake the cannoli bars: Bake again at 350°F (175°C) for 30–35 minutes until edges are set and center has a slight wobble but mostly set. Tent loosely with foil if browning too fast during last 5–10 minutes.
  9. Cool and chill: Remove from oven, cool completely on a wire rack, then cover and refrigerate at least 3 hours or preferably overnight until fully set.
  10. Slice and serve: Use parchment overhang to lift bars from pan onto a cutting board. For clean slices, dip a sharp knife in hot water, wipe dry, and cut into 16–20 bars, wiping knife between cuts. Serve chilled or slightly cool.

Notes

  • Drain ricotta if it’s very wet to avoid a runny filling.
  • Room temperature eggs help achieve a smoother filling.
  • Almond extract is optional but enhances the classic cannoli flavor.
  • Chilling the bars overnight improves texture and flavor.
  • Cleaning the knife between cuts ensures neat slices.
  • Substitute lemon zest for a brighter citrus note if preferred.

Keywords: Cannoli Bars, ricotta dessert, Italian dessert bars, baked cheesecake bars, creamy ricotta bars, chocolate chip dessert, citrus zest dessert

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