Cannoli Bars
These Cannoli Bars pack all the flavor of classic Italian bakery cannoli—creamy ricotta, buttery spiced crust, mini chocolate chips, and a kiss of citrus—into easy, sliceable dessert bars. Perfect for potlucks, holidays, and make-ahead entertaining.
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
Notes
For the creamiest texture, be sure to drain the ricotta very well—place it in a fine-mesh strainer set over a bowl and chill for several hours or overnight if it looks watery. Use mini chocolate chips so they distribute evenly through the filling. Do not overbake; remove the bars from the oven while the center still jiggles slightly, as they will continue to set as they cool and chill. For clean slices, cut the chilled bars with a sharp knife warmed under hot water and wiped dry between cuts. Bars keep in the refrigerator for 4–5 days and can be frozen for 2–3 months; thaw in the fridge and dust with fresh powdered sugar before serving.
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