Easy Classic Cannoli Squares — The Ultimate Cannoli Bars Recipe

This Cannoli Bars Recipe turns the beloved cannoli into a no-fuss tray bake — all the creamy ricotta filling, chocolate chips, and crisp shell vibes, but cut into shareable squares. Ready to make something that works for parties, weeknight dessert emergencies, and lazy-bakery cravings? Let’s go.

Why this Cannoli Bars Recipe works (and why you’ll make it again)

If you love classic Italian sweets but hate complicated dough work, this recipe delivers. It captures the creamy ricotta center and crunchy crust of a traditional cannoli in an easy-to-slice format. You get the texture contrast—silky filling vs. flaky crust—without the fiddly piping and frying. Big win.

• Simple ingredients. No special tools.
• Crowd-friendly format. Cuts into tidy squares that travel well.
• Versatile. Dress it up for a formal dessert or keep it casual for an afternoon coffee break.

Isn’t it great when bakery-worthy results don’t require bakery-level effort?

A short story behind the squares

I love a classic cannoli, but frying shells at home? Nah. I wanted the flavor with less fuss. So I took the core elements—ricotta-sweetened filling, a hint of cinnamon and vanilla, and chocolate chips—and tucked them into a quick crust. The result: a tray of Squares Recipes that tastes like a bakery’s best cannoli, but way easier to make. FYI: guests always ask for the recipe.

What makes this a top pick for Italian Night Desserts

Throwing an Italian-themed dinner? These squares fit right in. They pair perfectly with espresso, limoncello, or a small pour of Vin Santo. Because they travel and plate beautifully, they shine as a Dessert For Italian Dinner or as the finale to a casual pasta night.

• Serve with coffee or dessert wine for an authentic touch.
• Make them ahead and cut right before guests arrive. Easy win.

Ingredients — quick breakdown (what each part does)

Below are the elements and why they matter. Exact measurements are in the recipe card, but here’s the logic.

For the filling:

• Ricotta cheese (whole-milk) — creates the signature creamy texture. If you want a lighter option, use part-skim ricotta.
• Powdered sugar — dissolves into ricotta for a silky sweetness.
• Vanilla & cinnamon — both add warmth and depth.
• Mini chocolate chips — classic contrast and little pops of bitter-sweetness.

For the crust:

• Pre-made pie crust or homemade — the goal: a crisp, golden base that mimics the shell. You can use a sheet-style crust for speed.
• Egg wash & sugar — gives the crust a shiny, sweet finish and a light crunch.

Optional garnishes:

• Pistachios for color and crunch.
• Maraschino cherry for nostalgia and visual pop.

Step-by-step — How to make Classic Cannoli Squares

Short and actionable. Keep your prep organized and you’ll breeze through this.

1. Prep the filling. Drain ricotta if it’s very wet (use a fine-mesh sieve) — this prevents soggy filling. Combine ricotta, powdered sugar, vanilla, cinnamon, and mini chocolate chips in a bowl. Whisk until smooth and slightly fluffy.
2. Preheat oven. Set to 375°F (190°C) so the crust bakes evenly and the filling sets.
3. Line the pan. Use a 9×9-inch dish or similar. Press one sheet of crust into the bottom, sealing cracks. If the crust tears, patch it with a bit of dough.
4. Add the ricotta. Spread the filling evenly, leaving a tiny border to help the top crust seal if you plan to add one. You can leave it open-faced like bars; both work.
5. Top crust & finish. If using a second pie crust, roll it out and lay it over the filling, crimp edges, brush with beaten egg, and sprinkle sugar. Alternatively, leave the top bare and sprinkle extra chocolate chips and pistachios.
6. Bake. 30–35 minutes until the crust turns golden brown. The center should be mostly set but still slightly tender.
7. Cool & cut. Let cool for at least 30 minutes so the filling firms up. Dust with powdered sugar, slice into squares, and serve.

Pro tip: Let the squares chill in the fridge for 20–30 minutes before cutting for cleaner edges.

Pro tips for perfect results (short, punchy)

• Drain your ricotta. If it’s watery, your filling flops. Use a sieve.
• Don’t skip the egg wash if you want that shiny bakery look.
• Use mini chocolate chips so the ratio of filling to chips stays balanced.
• Watch the edges while baking—crust browns faster than filling sets.
• Cool completely before dusting with powdered sugar for best presentation.

Variations to try — spice it up

One recipe, many moods. Try these if you like variety.

• Pistachio-studded: Fold chopped pistachios into the filling for an authentic Italian touch.
• Lemon-kissed: Add lemon zest for a bright citrus note—works especially well if you serve with tea.
• Mascarpone swap: Substitute mascarpone for half the ricotta for an ultra-luxe texture.
• No-top crust: Make an open-faced bar and scatter toppings—faster and prettier.
• Mini squares: Bake in a larger pan and cut smaller for bite-sized party treats—perfect as Portable Desserts For A Crowd.

Want a version that’s lighter? Try these suggestions below.

Health-conscious swaps: making Healthy Italian Desserts (without sad flavor)

Yes, you can make these squares a bit lighter without sacrificing joy.

• Part-skim ricotta reduces fat but keeps texture.
• Use coconut sugar or monk fruit in place of powdered sugar for lower-calorie sweetness (blend finely if needed).
• Whole-wheat crust adds fiber—taste changes slightly but stays delicious.
• Portion control: cut into smaller squares. Sometimes smaller equals smarter.

Remember: trying to be “healthy” shouldn’t mean boring. These tweaks keep it tasty and still feel indulgent.

How this fits party life — Portable Desserts For A Crowd

These squares travel, stack well, and slice clean. They work brilliantly for potlucks and picnics.

• Wrap squares in parchment for grab-and-go treats.
• Use cupcake liners for individual servings.
• Stack in a pretty box with parchment between layers — ideal for gifting.

If you need Easy Italian Desserts For A Crowd, this recipe answers the call: easy assembly, simple bake, big payoff.

Serving suggestions — make them sing

Think about contrast: serve slightly chilled with warm coffee, or room temp with a citrusy sauce.

• Espresso or cappuccino pairs perfectly.
• Drizzle melted dark chocolate for extra drama.
• Top with chopped pistachios and a cherry for color and texture.
• Plate with a small scoop of gelato for restaurant-level wow.

Troubleshooting — common mistakes and fixes

• Soggy filling? Drain the ricotta better and reduce added liquid.
• Crust burns before filling sets? Lower oven temperature slightly and tent with foil halfway through.
• Filling too sweet? Reduce powdered sugar by a tablespoon or two.
• Squares crumble when cutting? Chill before slicing or warm briefly if you want a softer cut.

Bold tip: If you need ultra-clean slices, use a sharp knife warmed under hot water and wipe between cuts.

Storage & make-ahead tips (handy and realistic)

• Refrigerate in an airtight container up to 3 days. These taste great chilled or at room temp.
• Freeze single slices wrapped tightly for up to 2 months. Thaw in the fridge overnight.
• Make ahead: Bake the day before and decorate just before serving to keep toppings crisp.

If you want to take these to a party, slice and layer with parchment—everyone will think you woke up early to bake.

Where this fits on the dessert menu — more than just a sweet

Call them a finale for a rustic Italian meal or a treat for a coffee bar. They adapt: formal plated dessert or casual bake sale favorite. They also nod to a Roman Road Dessert vibe—portable, classic flavors, and built to be shared.

FAQs — quick and useful

Why people love this recipe (final persuasive nudge)

These squares strike a sweet-spot: familiar, nostalgic flavors in a modern, shareable format. They embody everything we want from Italian Food Desserts—creaminess, a hint of spice, chocolate, and a satisfying crunch. They also fit circumstances: last-minute guests, potlucks, or a cozy night in where you want something special without drama.

If you need Dessert For Italian Dinner that looks impressive but comes together quickly, this is it. If you want Just Desserts level decadence without the fuss, you’ve found your match.

Final thoughts — go make them (and brag a little)

This recipe proves classic flavors translate beautifully into approachable formats. Whether you serve them warm with coffee or cool with a dusting of powdered sugar, these Squares Recipes deliver consistently. They also adapt easily: ramp up the pistachios for color; add lemon for brightness; or make them bite-sized for a crowd. IMO, they beat store-bought versions for charm and soul.

So — are you going to make them tonight? If not tonight, mark a date. You’ll impress guests, satisfy cravings, and probably eat one too many. And hey, that’s kind of the point.

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