Cannoli Bars
These Cannoli Bars pack all the flavor of classic cannoli—creamy ricotta, mini chocolate chips, citrus, and a buttery cookie crust—into easy baked bars that are perfect for parties, holidays, or make-ahead desserts.
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
- 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.parchment paper, nonstick spray or butter
- 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.1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter, 1/4 teaspoon kosher salt, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon
- 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.
- 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.2 cups whole milk ricotta cheese, 4 oz cream cheese
- 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.1/2 cup granulated sugar, 1/4 cup powdered sugar, 1/4 teaspoon kosher salt, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 tablespoon orange zest
- 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.2 large eggs, 3/4 cup mini chocolate chips
- 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.1/4 cup pistachios
- 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.
- 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.
- 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.
Notes
If your ricotta is very wet, drain it in a fine-mesh sieve lined with paper towel or cheesecloth for 30–60 minutes before using to avoid a weepy filling. Whole milk ricotta gives the creamiest texture; part-skim will be slightly grainier. These bars must be chilled thoroughly before cutting for clean slices. Store leftovers in an airtight container in the refrigerator for 4–5 days, separating layers with parchment. To freeze, chill and slice, then freeze on a baking sheet until firm and transfer to an airtight container with parchment between layers for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 260kcal
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