Introduction

Cannoli Bars are a delightful twist on the classic Italian dessert, offering all the creamy, sweet ricotta filling and chocolate chips you love in a convenient bar form. Perfect for gatherings or an easy after-dinner treat, these bars combine a spiced cookie crust with a luscious ricotta filling for a satisfying bite every time.

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 cheese well if it’s very wet to avoid a soggy filling.
Substitute lemon zest for orange zest for a different but equally bright flavor.
For a nut-free version, omit the pistachios or substitute with toasted coconut flakes.
Use a sharp serrated knife for cleaner cuts and wipe it between slices to maintain neat edges.

Storage

Store the cannoli bars covered in the refrigerator for up to 4 days. They can also be frozen for up to one month; wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and serve chilled. To refresh flavors, let bars sit at room temperature for 10 minutes 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, part-skim ricotta can be used, but the filling might be slightly less creamy. Whole milk ricotta provides a richer texture that’s ideal for this recipe.

What can I substitute for almond extract if I don’t have any?

You can omit almond extract or replace it with an additional 1 teaspoon of vanilla extract or a few drops of anise extract for a similar flavor profile.

Cannoli Bars Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

Delight in these rich and creamy Cannoli Bars that capture all the classic flavors of traditional cannoli desserts in an easy-to-make bar form. Featuring a crisp cinnamon-scented cookie crust topped with a luscious ricotta and cream cheese filling studded with mini chocolate chips and accented by bright orange zest and optional pistachios, these bars are perfect chilled for a refreshing yet indulgent dessert.

Author: Maya
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 3 hours 5 minutes (including chilling time)
Yield: 16–20 bars 1x
Category: Desserts
Method: Baking
Cuisine: Italian-American

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

Ricotta 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 (Optional)

1/4 cup pistachios, finely chopped

Other

Parchment paper (for lining the baking pan)
Nonstick spray or butter (optional, for lightly greasing the pan)

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, and lightly grease the pan under the parchment if desired to keep it in place.
Mix the cookie crust: In a medium 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 together, crumbly but holding when pressed.
Press and par-bake the crust: Transfer the crust mixture evenly into the prepared pan and press firmly into the bottom with your fingertips or the bottom of a cup. Bake for 10–12 minutes until set and slightly puffed but not browned. Allow to cool slightly.
Beat cream cheese and ricotta: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 1–2 minutes until smooth and fluffy. Add the ricotta and beat again until smooth and fully combined, scraping down the sides as necessary.
Add sugars, flavorings, and salt: Mix in the granulated sugar, powdered sugar, salt, vanilla extract, almond extract (if using), and orange zest. Beat on medium speed until creamy and slightly thickened, about 1–2 minutes.
Incorporate eggs and chocolate chips: Add eggs one at a time mixing on low speed just until incorporated, taking care not to overmix. Gently fold in the mini chocolate chips with a spatula until evenly distributed.
Assemble the bars: Pour the ricotta filling evenly over the warm crust and spread into corners. Sprinkle chopped pistachios 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 edges are set, center mostly set with slight wobble, and a toothpick inserted near the center comes out mostly clean with some moist crumbs. Tent with foil if top browns too quickly during last 5–10 minutes.
Cool and chill: Remove the bars from the oven and cool completely on a wire rack. Cover and chill in the refrigerator for at least 3 hours or overnight to fully set the filling.
Slice and serve: Use parchment overhang to lift the chilled slab from the pan onto a cutting board. For clean slices, run a sharp knife under hot water, wipe it dry, and cut into 16–20 bars, wiping the knife between cuts. Serve chilled or slightly cool.

Notes

Drain ricotta cheese well to avoid a watery filling that won’t set properly.
Using room temperature eggs helps prevent curdling and ensures smooth batter.
Pressing the crust firmly helps it hold together after baking and creates a sturdy base.
You can substitute lemon zest for the orange zest for a different but delicious citrus flavor.
For best results, chill the bars overnight before slicing to achieve clean cuts and proper set texture.
Cover bars tightly when chilling to prevent them from absorbing fridge odors.
If desired, drizzle melted chocolate over the bars before chilling for an extra touch.

Keywords: cannoli bars, ricotta dessert bars, cream cheese dessert, Italian dessert bars, chocolate chip cannoli, easy cannoli recipe