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–+ servings
Cannoli Bars

Irresistible Cannoli Bars with Creamy Ricotta and Chocolate Chips

These Cannoli Bars are a delightful and convenient twist on traditional cannoli, filled with creamy ricotta and chocolate chips.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 16 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1 cup All-Purpose Flour Aerate before measuring
  • 1/2 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Melted and cooled
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Vanilla Extract Use pure extract
  • 1/2 teaspoon Ground Cinnamon Can be reduced or omitted
For the Creamy Filling
  • 15 oz Whole Milk Ricotta Cheese Drain if wet
  • 8 oz Cream Cheese Optional but recommended
  • 1 cup Powdered Sugar Granulated sugar can be a substitute
  • 3 large Eggs Room temperature
  • 1 tablespoon Orange or Lemon Zest Other citrus zests can be used
  • 1/2 cup Mini Chocolate Chips Can swap for dark chocolate
Toppings and Preparation
  • 1/4 cup Chopped Pistachios Optional topping
  • Parchment Paper For lining the baking pan
  • Nonstick Spray or Butter Optional for greasing

Equipment

  • 9x9 inch baking pan
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, allowing edges to hang over.
  2. In a mixing bowl, combine the flour, sugar, cinnamon, and salt. Add melted butter and vanilla, mixing until crumbly.
  3. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes until set.
  4. Beat the cream cheese until smooth. Add ricotta, powdered sugar, salt, vanilla, and zest. Mix until combined, then add eggs one at a time, folding in chocolate chips last.
  5. Pour the filling over the crust, sprinkle with pistachios, and bake for 30-35 minutes until edges are set and center has a slight wobble.
  6. Cool in the pan at room temperature, then refrigerate for at least 3 hours or overnight before slicing.
  7. Lift the bars using the parchment paper, transfer to a cutting board, and slice into 16-20 squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

Ensure ricotta cheese is well-drained for the best texture. Chill thoroughly for clean slices, and use a hot wet knife for cutting.

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