Introduction

Cannoli Bars offer all the creamy, sweet flavors of classic cannoli in an easy-to-cut bar form. With a buttery cookie crust and a luscious ricotta filling studded with chocolate chips, these bars are a perfect make-ahead dessert for any occasion.

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 the ricotta well to avoid a watery filling; placing it in a fine mesh strainer over a bowl for 30 minutes works well.
For a citrus twist, substitute lemon zest for the orange zest in the filling.
Swap pistachios for chopped walnuts or leave nuts off entirely if preferred.
If mini chocolate chips aren’t available, chop regular chocolate chips finely before folding in.

Storage

Store cannoli bars covered in the refrigerator for up to 4 days. For best texture and flavor, allow them to come to room temperature for about 10 minutes before serving. Leftover bars can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta provides a richer and creamier texture that’s ideal for these bars. Using part-skim may result in a slightly less creamy filling.

Do I need to pre-bake the crust?

Yes, pre-baking the crust helps it set and prevents it from becoming soggy once the wet filling is added. Just bake until it’s set and slightly puffed, not browned.

Cannoli Bars Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

Delight in the rich and creamy texture of these homemade Cannoli Bars, featuring a buttery cinnamon cookie crust topped with a luscious ricotta and cream cheese filling studded with mini chocolate chips. Perfectly baked to achieve a slightly set center with a soft, decadent finish, these bars offer the classic cannoli flavors in an easy-to-make, portable dessert bar.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 5 minutes (including chilling time)
Yield: 16 to 20 bars 1x
Category: Desserts
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

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)
1/4 cup pistachios, finely chopped (optional, for topping)
Parchement 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 underneath the parchment if desired to help it stay 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; it should be crumbly but hold together when pressed.
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 for 10–12 minutes, just until the crust looks set and slightly puffed but not browned. While the crust bakes, prepare the filling.
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 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, kosher 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. Avoid overmixing to maintain a light texture. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
Assemble the bars: When the crust finishes baking, let it cool for about 5 minutes. Pour the ricotta filling evenly over the warm crust and spread it into the corners. Sprinkle the chopped pistachios evenly over the top if using.
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, 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 starts to brown too quickly, tent loosely with foil for the last 5–10 minutes.
Cool and chill: Remove the pan from the oven and place it on a wire rack. Let the bars cool completely to room temperature, then cover and refrigerate for at least 3 hours or preferably overnight until the filling is fully set.
Slice and serve: Lift the chilled slab out of the pan using the parchment overhang and place it on a cutting board. For clean slices, run a sharp knife under hot water, dry it, and slice into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool.

Notes

Ensure ricotta cheese is well drained to prevent a watery filling.
Almond extract is optional but enhances the classic cannoli flavor.
Use orange zest for a citrusy twist, or substitute with lemon zest if preferred.
Pistachios add a nice crunch and color contrast as a topping but can be omitted.
For the cleanest cuts, warm the knife blade between slices to avoid crumbling.
Bars can be stored covered in the refrigerator for up to 4 days.
Allow filling to chill fully to achieve the proper texture before slicing.

Keywords: Cannoli Bars, ricotta bars, Italian dessert, creamy dessert bars, chocolate chip cannoli, ricotta cheese dessert