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Cannoli Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the bars: Pour the ricotta filling evenly over the warm crust and spread into corners. Sprinkle chopped pistachios over the top if using.
  8. 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.
  9. 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.
  10. 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

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