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Close-up of a perfectly cut thick Cannoli dessert square on a white ceramic plate highlighting the dense golden-brown pastry crust and chocolate chip-studded creamy filling.

Cannoli Squares: The Ultimate Italian-Inspired Dessert Bars

These delightful Cannoli Squares feature a dense golden-brown pastry crust, a thick layer of creamy ricotta and mascarpone filling studded with mini chocolate chips, and a sweet powdered sugar dusting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Squares Ingredients
  • 1.5 cups all-purpose flour 180g
  • 0.5 cup unsalted butter 113g, melted
  • 0.25 cup granulated sugar 50g
  • 0.25 tsp kosher salt 1g
  • 1.5 cups whole milk ricotta cheese 360g, strained
  • 8 oz mascarpone cheese 226g, room temperature
  • 0.5 cup powdered sugar 60g
  • 2 large eggs 100g, room temperature
  • 1 tsp vanilla extract 5ml
  • 1 cup mini semi-sweet chocolate chips 180g, divided use
  • 2 tbsp powdered sugar 16g, for dusting

Equipment

  • 1 8x8-inch Square Baking Pan Essential for thick layers.
  • 1 Fine Mesh Strainer For straining the ricotta.

Method
 

Making the Cannoli Squares
  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Whisk together the all-purpose flour, granulated sugar, and kosher salt. Pour in melted unsalted butter and stir until it resembles coarse, wet sand. Press firmly into the bottom of the prepared pan.
  3. Bake for 12 to 15 minutes until edges are deep golden-brown. Let cool slightly.
  4. Beat the strained ricotta and mascarpone cheese until smooth. Sift in powdered sugar and vanilla extract. Add eggs one at a time, mixing on low just until combined. Gently fold in ¾ cup of the mini semi-sweet chocolate chips.
  5. Pour the filling over the crust and smooth into an even layer. Scatter remaining ¼ cup chocolate chips on top. Bake for 30 to 35 minutes until the center has a slight, firm jiggle.
  6. Cool completely on a wire rack for 1 hour, then chill in the refrigerator for at least 3 hours. Cut into thick squares and dust with 2 tbsp powdered sugar right before serving.

Notes

Strain the Ricotta: Wet ricotta will ruin the dense pastry base.
Clean Cuts: Wipe your slicing knife clean between cuts for perfect edges.