Easy Cannoli Dessert Bars
If you’re like me, you can never say no to a good cannoli. There’s something magical about the crispy shell, creamy filling, and those little pops of chocolate and pistachio. But as much as I adore traditional cannoli’s, they can be a bit fussy to make—and let’s not even talk about how soggy the shells get by the next day! That’s why I’m super excited to share this recipe for Cannoli Dessert Bars. They have all the flavors of a classic cannoli, but with way less hassle, and the best part? No sogginess in sight!
This recipe features a buttery pistachio shortbread crust, which is such a fun twist. The rich filling, loaded with ricotta, cream cheese, and mini chocolate chips, is pure cannoli heaven! You can make these dessert bars for a party or just to treat yourself after a long week—you won’t regret it.
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Pistachio Shortbread Crust for Easy Cannoli Dessert Bars
Let’s talk crust. This is where the magic starts! Instead of dealing with delicate, deep-fried shells, we’re making a pistachio shortbread that’s crunchy, nutty, and pairs perfectly with the creamy filling. Here’s what you’ll need:
- 1 1/3 cup all-purpose flour
- 1/3 cup toasted pistachios
- 1/2 cup powdered sugar
- 2/3 cup softened butter
To make the crust, pulse the flour and pistachios together in a food processor until finely ground. Add the powdered sugar and softened butter, and pulse until the mixture forms fine crumbs. Press this mixture into a 9×13-inch baking pan and bake at 350°F for about 13-15 minutes, or until it’s just starting to turn golden. This crust is seriously addictive—like shortbread, but with a hint of pistachio that takes it to the next level!
Creamy Cannoli Filling
Now for the filling, which is a luscious blend of ricotta, cream cheese, and mini chocolate chips—all the classic cannoli flavors in a creamy, spreadable form.
- 1/4 cup toasted, chopped pistachios (plus more for garnish)
- 8 oz cream cheese, softened
- 1 1/2 cups ricotta cheese
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips (plus more for garnish)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 Tbsp sour cream
- 1 cup heavy whipping cream, beaten and folded into the filling
Mix the ricotta, cream cheese, powdered sugar, vanilla, ground cinnamon, and sour cream until smooth and creamy. Stir in the mini chocolate chips and toasted pistachios. In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cheese mixture. This gives the filling a light, airy texture that’s simply divine!
Once the crust has cooled, spread the cannoli filling evenly on top. Garnish with extra mini chocolate chips and chopped pistachios for that classic cannoli look. Pop it in the fridge to chill for at least an hour before cutting into squares.
Why Cannoli Dessert Bars?
So, why make bars instead of traditional cannoli’s? I’ve got a few reasons:
- No soggy shells: One of the downsides of regular cannoli’s is that the shells get soggy pretty quickly, especially if they’ve been sitting overnight. These bars hold up perfectly in the fridge without losing their crunch!
- Easier to make: Cannoli shells can be tricky frying them, shaping them, and making sure they stay crispy. With these bars, you get all the flavor of a cannoli without the extra work.
- Perfect for a crowd: These bars are super easy to slice and serve, making them ideal for parties, potlucks, or even just a cozy family dinner.
Storage Tips
These bars can be stored in the fridge for up to 3 days, and the crust stays nice and crunchy! However, I don’t recommend freezing them—the filling doesn’t hold up well to freezing, and the texture just won’t be the same when thawed.
Add-ins and Variations
One of the best things about this recipe is how easy it is to customize. Want to switch things up? Here are a few ideas:
- Swap the mini chocolate chips for chopped dark chocolate for a richer flavor.
- Add a tablespoon of orange zest to the filling for a bright, citrusy twist.
- Try topping the bars with crushed cannoli shells for a fun nod to the original dessert.
Whether you’re a cannoli lover or just someone who appreciates a good dessert bar, these Cannoli Dessert Bars are sure to become a favorite in your household!
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Easy Cannoli Dessert Bars
Ingredients
Pistachio Crust
- 1 1/3 cup all-purpose flour
- 1/3 cup pistachios toasted
- 1/2 cup powdered sugar
- 2/3 cup softened butter
Cannoli Filling
- 1 1/2 cups ricotta cheese
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp sour cream
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup pistachios toasted & chopped (plus more for garnish)
- 1/2 cup mini chocolate chips plus more for garnish
- 1 cup heavy whipping cream
Instructions
- To make the crust, pulse the flour and pistachios together in a food processor until finely ground. Add the powdered sugar and softened butter, and pulse until the mixture forms fine crumbs. Press this mixture into a 9×13-inch baking pan and bake at 350°F for about 13-15 minutes, or until it’s just starting to turn golden. Set aside to cool.
- Mix the ricotta, cream cheese, powdered sugar, sour cream, vanilla, cinnamon, and salt until smooth and creamy. Stir in the mini chocolate chips and toasted pistachios. In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cheese mixture.
- Once the crust has cooled, spread the filling evenly on top. Garnish with extra mini chocolate chips and chopped pistachios for that classic cannoli look. Pop it in the fridge to chill for at least an hour before cutting into squares.
