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–+ servings
Cannoli Bars

Irresistible Cannoli Bars with Creamy Chocolate Goodness

Indulge in these delicious Cannoli Bars filled with creamy ricotta, mini chocolate chips, and a hint of citrus.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 16 bars
Course: Desserts
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour gluten-free flour can be used
  • 1/2 cup granulated sugar brown sugar can be used for a deeper flavor
  • 1/2 cup unsalted butter melted and cooled
  • 1/4 teaspoon kosher salt sea salt is a suitable substitute
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • 1/2 teaspoon ground cinnamon omit for a milder flavor
Filling
  • 2 cups whole milk ricotta cheese drain excess moisture if too wet
  • 8 ounces cream cheese can substitute with mascarpone
  • 1/2 cup powdered sugar adjust to taste
  • 2 large eggs organic or free-range recommended
  • 1 teaspoon almond extract optional but recommended
  • 1 tablespoon zest of orange or lemon can substitute with another citrus zest
  • 1 cup mini chocolate chips chopped dark chocolate is a richer option
Topping
  • 1/4 cup pistachios optional; can substitute with nuts like walnuts
Miscellaneous
  • 1 sheet parchment paper for lining the baking pan
  • 1 spray nonstick spray or butter for greasing

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Spatula
  • Electric Mixer
  • Fine Mesh Strainer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Grease lightly.
  2. In a medium mixing bowl, combine flour, sugar, cinnamon, and salt. Stir until mixed. Pour in melted butter and vanilla, blending until coarse crumbs form.
  3. Transfer the crust mixture into the baking pan, pressing down evenly. Bake for 10–12 minutes until set but light in color.
  4. While baking, beat cream cheese in a large bowl until smooth, then mix in ricotta until combined.
  5. Stir in powdered sugar, salt, vanilla, almond extract, and citrus zest. Beat until creamy.
  6. Add eggs one at a time, mixing on low after each addition. Gently fold in chocolate chips.
  7. Pour filling over the baked crust, smoothing with a spatula. Sprinkle pistachios if desired.
  8. Bake for 30–35 minutes until edges are set and center has a slight wobble.
  9. Cool in the pan for 30 minutes, then refrigerate for at least 3 hours to set.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best texture, keep Cannoli Bars chilled. Serve at room temperature for optimal experience. Store in an airtight container in the refrigerator for up to 5 days or freeze for 2 months.

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