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Cannoli Bars

Irresistible Cannoli Bars – Easy Homemade Italian Delight

These Cannoli Bars are a delightful Italian dessert that combines creamy ricotta and a buttery cookie crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 16 bars
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups all-purpose flour can be substituted with gluten-free flour if needed
  • 3/4 cup granulated sugar honey or maple syrup can alter texture
  • 1/2 cup unsalted butter can swap with coconut oil or vegan butter
  • 1/4 teaspoon kosher salt use regular salt if needed
  • 1 teaspoon vanilla extract almond extract can be used for a different flavor
  • 1 teaspoon ground cinnamon can omit for a plain taste
For the Creamy Filling
  • 2 cups whole milk ricotta cheese make sure to drain if excessively wet
  • 8 ounces cream cheese can be omitted for a lighter filling
  • 1 cup powdered sugar no substitutions recommended
  • 3 large eggs ensure at room temperature
  • 1 teaspoon almond extract can replace with hazelnut extract
  • 1 tablespoon orange or lemon zest choose whichever you prefer
  • 1 cup mini chocolate chips dark chocolate chunks can be used or omit entirely
  • 1/4 cup chopped pistachios optional topping
For Baking
  • 1 piece parchment paper essential for lining baking pan
  • 1 tablespoon nonstick spray or butter optional for greasing

Equipment

  • 9x9-inch baking pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Cannoli Bars
  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, lightly greasing it.
  2. In a mixing bowl, combine flour, sugar, ground cinnamon, and salt. Stir in melted butter and vanilla until crumbly.
  3. Press the crust mixture firmly into the baking pan and bake for 10-12 minutes until set but not browned.
  4. In a large bowl, beat the cream cheese until fluffy, then gradually mix in drained ricotta until smooth.
  5. Add powdered sugar, salt, vanilla, almond extract, and zest to the mixture. Incorporate eggs one at a time, then fold in chocolate chips.
  6. Pour the filling over the warm crust, spreading evenly. Optionally, sprinkle pistachios on top.
  7. Return to the oven and bake for 30-35 minutes until edges are set and center has a slight jiggle.
  8. Let the bars cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours.
  9. Once chilled, lift the bars from the pan using parchment overhang and slice into 16-20 pieces.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Drain ricotta well and ensure eggs are at room temperature for best results. Store leftovers in an airtight container in the fridge for up to 5 days.

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