Cannoli bars that taste like your favorite Italian bakery, but in easy, shareable squares—this Cannoli Bars Recipe gives you all the creamy ricotta, crunchy crust, and mini chocolate chips you love, without the fuss of filling delicate shells.
On busy weeks, I lean hard on dessert bars. They stack nicely in the fridge, travel well, and feel fancy without making you babysit a frying pot or pastry bag. This Cannoli Bars Recipe is my cozy shortcut to that classic homemade cannoli flavor—perfect when you’re craving Italian dessert bars but don’t have the energy to fry or pipe anything. These creamy ricotta bars sit on a buttery cannoli cookie crust, speckled with chocolate chips and kissed with orange zest, just like the Sicilian dessert bars I grew up with on the East Coast.
You know what? They’re even better the next day.
Why You’ll Love This Cannoli Bars Recipe
- All the cannoli flavor, none of the fuss – No frying shells, no pastry bags, just mix, bake, and chill.
- Creamy, velvety ricotta filling – A ricotta filling dessert that’s smooth, rich, and lightly sweet instead of cloying.
- Crowd-pleasing Italian dessert bars – Easy to slice, pack, and share at potlucks, holidays, and office parties.
- Make-ahead friendly – These baked cannoli bars taste even better after a night in the fridge, so dessert’s ready when you are.
- Flexible crust options – Use graham crackers, vanilla wafers, or actual cannoli shells for a killer cannoli cookie crust.
- Customizable flavors – Fold in pistachios, swap flavor extracts, or sprinkle extra chocolate chips for your own twist.
- Simple, familiar ingredients – Nothing fancy; you’ll find everything in a regular grocery store.
- Perfect for “non-cake” people – These easy cannoli dessert bars are rich and special without being a big frosted cake production.
I like to bring these to church potlucks and family birthdays; there’s always one quiet person in the corner who takes a bite, pauses, and says, “Oh. This tastes like the bakery my grandma used to take me to.” That’s when I know they’re doing their job.
Ingredients
This recipe makes thick, creamy, chocolate chip ricotta bars in an 8×8- or 9×9-inch pan.
For the Cannoli Cookie Crust
- 1 ½ cups (about 12 full sheets) graham cracker crumbs
- (You can use crushed vanilla wafers or crushed cannoli shells for stronger cannoli flavor.)
- ½ cup finely crushed waffle cones or cannoli shells (optional but lovely for texture)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, melted
For the Creamy Ricotta Filling
- 1 ½ cups whole milk ricotta cheese, very well drained
- (Look for whole milk ricotta—part-skim can be a bit grainy. If it’s watery, drain it overnight in a fine-mesh strainer in the fridge.)
- 8 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar, sifted
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon fresh orange zest
- (This gives you that classic Sicilian dessert bars aroma. You can use lemon zest if you prefer.)
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk
- (The extra yolk keeps the ricotta filling extra creamy.)
- ¾ cup mini chocolate chips, plus extra for sprinkling on top
For Topping (Optional but Recommended)
- ¼ cup mini chocolate chips
- 2–3 tablespoons chopped pistachios
- Powdered sugar, for dusting before serving
A little note on ricotta: if you’ve ever had “soupy” cannoli, that’s usually ricotta that wasn’t drained enough. Don’t skip that step—it’s the difference between creamy ricotta bars and watery ones.
Directions
-
Prep the Pan and Oven
Line an 8×8- or 9×9-inch baking pan with parchment paper, leaving a bit hanging over the sides as “handles.” Lightly spray with nonstick spray. Preheat your oven to 350°F (175°C) so it’s ready when the crust is. -
Make the Cannoli Cookie Crust
In a medium bowl, stir together graham cracker crumbs, crushed waffle cones or cannoli shells, sugar, cinnamon, and salt. Add the melted butter and mix with a fork until all the crumbs look evenly moistened and sandy. If you squeeze some in your hand and it clumps, you’re there. -
Press and Prebake the Crust
Pour the mixture into the prepared pan. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly into an even layer. Really press—this helps the crust hold its shape when cutting later. Bake the crust for 8–10 minutes, until set and fragrant, then let it cool slightly while you mix the filling. -
Beat the Cream Cheese and Ricotta
In a large mixing bowl, beat the softened cream cheese with a hand mixer (or a stand mixer) on medium speed until smooth and fluffy, about 1–2 minutes. Add the drained ricotta and beat again until the mixture looks creamy and well combined, with no big lumps. Scrape the bowl as you go. -
Sweeten and Flavor the Filling
Add the powdered sugar, granulated sugar, vanilla, orange zest, and cinnamon. Mix on low at first (so the sugar doesn’t go everywhere), then increase to medium until everything is smooth. Taste a tiny bit—this is your moment to adjust sweetness or zest if you like a brighter flavor. -
Add the Eggs
Add the egg and egg yolk and mix just until combined. Try not to overbeat here; once the eggs go in, gentle mixing helps keep the texture tender instead of rubbery. -
Fold in the Chocolate Chips
Switch to a spatula and fold in ¾ cup mini chocolate chips. Stir gently so you don’t knock out all the air from the filling. Scatter a few more chips over the top if you want extra chocolate peeking through. -
Assemble the Cannoli Bars
Pour the ricotta filling over the slightly cooled crust and spread it into an even layer with an offset spatula or the back of a spoon. Tap the pan gently on the counter a couple of times to release any air bubbles. -
Bake Until Just Set
Bake at 350°F (175°C) for 25–30 minutes, or until the edges look set and the center jiggles just slightly when you nudge the pan. You don’t want it liquid, but you also don’t want it dry or cracked like a cheesecake left in the oven too long. -
Cool, Chill, and Finish
Let the pan cool on a wire rack until it reaches room temperature. Then cover and chill in the refrigerator for at least 2 hours, or overnight for the best texture. Before serving, sprinkle with extra mini chocolate chips, chopped pistachios, and a generous dusting of powdered sugar. Use the parchment handles to lift out of the pan and slice into bars.
The chilling time is where the magic happens—the flavors settle in, and the bars firm up into those perfect, creamy squares.
Servings & Timing
- Yield: About 12–16 cannoli bars, depending on how big you cut them
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes total (crust + filling)
- Chill Time: 2 hours minimum (overnight is even better)
- Total Time: About 3 hours, most of it hands-off
These baked cannoli bars are a great “day-before” dessert: you do the work once, then slice and serve when guests arrive.
Variations
Here’s where you can play and make this Cannoli Bars Recipe your own:
- Pistachio Cannoli Bars – Add ½ teaspoon almond extract to the filling and fold in ¼ cup chopped pistachios along with the chocolate chips.
- Gluten-Free Cannoli Bars – Use gluten-free graham crackers or gluten-free vanilla cookies for the crust; everything else stays the same.
- No-Chocolate Version – Skip the chocolate chips and top with chopped candied orange peel and pistachios for a classic Sicilian dessert bars look.
- Holiday Spice Cannoli Bars – Add a pinch of nutmeg and an extra ¼ teaspoon cinnamon to the filling for a cozy, holiday flavor.
- Lemon Ricotta Bars – Swap the orange zest for lemon zest and add ½ teaspoon lemon juice for a brighter, tangier creamy ricotta bar.
- Mini Bar Bites – Bake in an 8×8 pan and cut into tiny 1-inch squares—perfect for dessert platters and cookie trays.
Storage & Reheating
- Fridge: Store bars in an airtight container in the refrigerator for 4–5 days. Keep them in a single layer or with parchment between layers to prevent sticking.
- Freezer: Freeze cut bars on a baking sheet until firm, then transfer to a freezer bag or container. They keep well for up to 2–3 months.
- Thawing: Thaw frozen bars in the fridge overnight. Dust with fresh powdered sugar before serving, since it can melt as they thaw.
- Make-Ahead Tip: You can bake the bars up to 2 days ahead and keep them chilled. Wait to add the final powdered sugar dusting until right before serving so they look fresh.
No reheating needed here—these are meant to be served chilled or at cool room temperature, like traditional cannoli.
Notes
- Drain that ricotta: I know I’m repeating myself, but it matters. If your ricotta looks wet, place it in a fine-mesh strainer over a bowl, cover, and let it sit in the fridge for a few hours or overnight. You’ll get a thicker, silkier filling.
- Use mini chips if you can: Regular chocolate chips will work, but mini chocolate chips spread more evenly through the ricotta filling dessert and give you a better “bite” in every slice.
- Don’t overbake: If you wait until the center is fully firm in the oven, it’ll be dry once it cools. A little jiggle is your friend here; the bars continue to set as they cool and chill.
- Cut with a hot knife: For clean slices, run a sharp knife under hot water, dry it, then cut straight down. Wipe and reheat the knife between cuts.
- Play with the crust: If you can find pre-made cannoli shells or good Italian cookies at a local bakery, crush them and use them for part of the crust. It adds incredible homemade cannoli flavor.
- Flavor memories: When I tested these, my husband walked past the kitchen, took a corner piece, and literally stopped to close his eyes. “This tastes like that little bakery in Brooklyn your aunt took us to.” That’s exactly the feeling I was chasing.
FAQs
Can I use part-skim ricotta instead of whole milk?
Yes, but whole milk ricotta gives a creamier texture. If you use part-skim, make sure it’s very well drained so the filling doesn’t turn out watery.
My filling looks grainy—what went wrong?
Graininess usually comes from ricotta with too much moisture or from overbaking. Drain your ricotta next time and pull the bars from the oven while the center still has a slight jiggle.
Can I leave out the cream cheese and use all ricotta?
You can, but the texture will be a bit looser and more rustic. The cream cheese helps these creamy ricotta bars slice cleanly like cheesecake.
Do I have to use orange zest?
No, but it really brings that classic Italian bakery, Sicilian dessert bars flavor. If you’re not an orange fan, try lemon zest or skip it and add a little extra vanilla.
Can I make this Cannoli Bars Recipe in a 9×13 pan?
Yes—just double all the ingredients and bake in a 9×13 pan, adding a few extra minutes to the bake time. Keep an eye on the center for doneness.
Can I make these cannoli bars without eggs?
You can skip the eggs and simply chill the filling in the crust until firm, but the texture will be more like a no-bake cannoli dessert—soft and sliceable, but not as set as the baked version.
How do I keep the crust from crumbling?
Press the crust very firmly into the pan and don’t skimp on the butter. Let the bars chill completely before cutting, and use that hot knife trick to keep everything neat.
Can kids help with this recipe?
Absolutely. Kids can measure crumbs, stir the crust, sprinkle chocolate chips, and dust powdered sugar. You handle the oven, they handle the fun.
Conclusion
These Cannoli Bars are everything I love about Italian dessert bars—creamy ricotta, buttery cannoli cookie crust, little bursts of chocolate—wrapped up in an easy, shareable pan. They’re simple enough for a weeknight but special enough for holidays, birthdays, and those “bring a dessert” requests that always pop up at the last minute.
If you try this Cannoli Bars Recipe, let me know how it goes in the comments—tell me who you shared them with, or what twist you added. And if you’re in the mood for more cozy, Italian-inspired treats, this is a wonderful gateway to exploring other ricotta desserts, tiramisu-style bars, and cookie tray favorites.
Cannoli Bars
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full sheets; or use crushed vanilla wafers or cannoli shells
- 1/2 cup finely crushed waffle cones or cannoli shells optional, for added texture and flavor
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 8 tablespoons unsalted butter melted (1 stick)
- 1 1/2 cups whole milk ricotta cheese very well drained; avoid part-skim if possible
- 8 ounces cream cheese softened to room temperature
- 1/2 cup powdered sugar sifted
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fresh orange zest or lemon zest, for a Sicilian-style flavor
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk adds extra creaminess
- 3/4 cup mini chocolate chips plus extra for sprinkling
- 1/4 cup mini chocolate chips for topping (optional)
- 2 tablespoons chopped pistachios 2–3 tablespoons, for topping (optional)
- powdered sugar for dusting before serving
- nonstick spray for greasing the pan
- parchment paper to line the pan with overhang
Instructions
- Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving some overhang as handles. Lightly spray with nonstick spray. Preheat the oven to 350°F (175°C).nonstick spray, parchment paper
- In a medium bowl, stir together the graham cracker crumbs, finely crushed waffle cones or cannoli shells (if using), 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Add the melted butter and mix with a fork until all crumbs are evenly moistened and the mixture holds together when squeezed.1 1/2 cups graham cracker crumbs, 1/2 cup finely crushed waffle cones or cannoli shells, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 8 tablespoons unsalted butter
- Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or flat glass to press the crumbs very firmly into an even layer. Bake for 8–10 minutes, until set and fragrant. Let cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the very well-drained ricotta and beat again until creamy and well combined, scraping down the bowl as needed.1 1/2 cups whole milk ricotta cheese, 8 ounces cream cheese
- Add the powdered sugar, 1/4 cup granulated sugar, vanilla extract, orange zest, and 1/4 teaspoon ground cinnamon. Mix on low to combine, then increase to medium until the filling is smooth. Taste and adjust sweetness or zest to your liking.1/2 cup powdered sugar, 1/4 cup granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon fresh orange zest, 1/4 teaspoon ground cinnamon
- Add the egg and egg yolk to the bowl and mix just until incorporated. Do not overbeat once the eggs are added to keep the texture tender and creamy.1 large egg, 1 large egg yolk
- Switch to a spatula and gently fold in 3/4 cup mini chocolate chips. If desired, reserve a small handful to sprinkle on top.3/4 cup mini chocolate chips
- Pour the ricotta filling over the slightly cooled crust. Spread into an even layer with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release any air bubbles.
- Bake at 350°F (175°C) for 25–30 minutes, or until the edges look set and the center still has a slight jiggle when the pan is gently shaken. Do not overbake.
- Cool the pan on a wire rack until it reaches room temperature. Cover and chill in the refrigerator for at least 2 hours, or overnight for best texture. Before serving, top with additional mini chocolate chips and chopped pistachios if desired, then dust generously with powdered sugar. Use the parchment overhang to lift the bars out of the pan and slice into 12–16 squares.1/4 cup mini chocolate chips, 2 tablespoons chopped pistachios, powdered sugar
