A warm kitchen memory drifts in when I open the baking tin: the scent of sweet ricotta, a hint of vanilla, and the hush of my family gathering around the table. Those small comforts make a simple sweet feel like a holiday.
I started cooking the way many of you did standing on a wooden stool beside my mother, flipping through church and family cookbooks that smelled faintly of flour and lemon. I’m a 58-year-old home cook from Louisville who learned to keep things straightforward and soulful. I write in a friendly, practical voice and test recipes in busy weeknight kitchens so they actually fit real life. My dishes favor cozy, family-friendly flavors, and I avoid pork in my cooking.
I call my corner of the internet Gemmir Kitchen, where I share casseroles, skillet dinners, slow cooker suppers, and nostalgic desserts made with accessible ingredients. If you like tried-and-true comfort food that doesn’t require culinary school, you’ll feel right at home here. For a similar cozy dessert idea, I often point friends toward an easy take on thumbprint cookies that channels Italian flavor in a family-friendly way: Italian cannoli inspired thumbprint cookies. Today I’ll walk you through a homey riff on a crowd-pleaser that brings ricotta and mini chips together in a shortbread-style bar that everyone calls Classic Cannoli Squares.
Table of Contents
Table of Contents
Why you’ll love this dish
Classic Cannoli Squares earn their place at potlucks and family dinners because they balance simplicity with that classic cannoli flavor everyone loves. The shortbread-like crust provides a buttery, tender base that supports a sweet, creamy ricotta layer studded with mini chocolate chips. You don’t need deep pastry skills, special equipment, or strange ingredients just everyday pantry staples and a little patience for chilling. That’s what makes Classic Cannoli Squares work so well in real kitchens: they come together quickly, bake once, and then chill while you handle the rest of your meal.
These bars travel well, too. The chilled ricotta layer holds its shape, so you can slice and serve neatly at a picnic, church supper, or family gathering. You can make the crust in the pan and bake it ahead, then whip up the ricotta layer and let the squares firm up in the refrigerator. For hosting, they give you the freedom to prepare dessert hours earlier and avoid last-minute oven time. If you enjoy a dessert with nostalgic Italian flavor but prefer something less fussy than deep-fried pastry shells, Classic Cannoli Squares hit the same notes chewy-smooth ricotta, bright vanilla, and chocolate chips without the mess.
Because I test recipes in weeknight kitchens, I focused this recipe on straightforward technique and predictable results. The flavor is familiar and comforting: sweet ricotta with a fleck of vanilla and little chocolate bites, all resting on a buttery, slightly crumbly crust. If you want to explore more classic dessert ideas for your gatherings, check out these tried favorites for pies and cakes that pair beautifully with these bars: classic cakes and pies. Classic Cannoli Squares often become one of those “everyone grab one” desserts that vanish right off the serving plate.
How to prepare Classic Cannoli Squares
Begin with the crust. Creaming together butter and sugar until light gives the base some lift and tenderness; add the egg to bind firmly. Mixing the dry ingredients separately and then folding them into the butter mixture keeps the texture even and prevents overworking the dough. Press the dough evenly into the square pan so the crust bakes uniformly an even crust yields neat squares when you slice later. Bake just until lightly golden; overbaking dries it out and makes the bars less tender.
While the crust cools, whip your ricotta layer. Use whole-milk ricotta for creamy texture, and sift powdered sugar as you fold it in for smoothness. A touch of vanilla brightens the filling, and mini chocolate chips add that signature cannoli pop of chocolate without overwhelming the ricotta. Spoon and spread the filling carefully over the cooled crust so it sets without mixing into hot crumbs. Chill the pan thoroughly; cold makes slicing cleaner and develops the right chew in the ricotta layer.
One practical tip I rely on: chill the pan on a flat surface so gravity doesn’t cause the filling to slump. For a slightly different take or a larger, fuss-free version you can make ahead, I sometimes turn to a ricotta-and-mascarpone cheesecake-style dessert that uses the same flavor profile but in a different format see this mascarpone ricotta cannoli cheesecake for inspiration. Classic Cannoli Squares come together with simple steps, minimal equipment, and very little fuss.
Ingredients :
1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, softened, 1/4 cup sugar, 1/4 teaspoon salt, 1 large egg, 1 cup ricotta cheese, 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract, 1/4 cup mini chocolate chips, 1 egg for egg wash (optional)
Directions :
- Preheat the oven to 350°F (175°C). Grease a square baking dish., 2. In a mixing bowl, cream together butter and sugar until light and fluffy. Add the egg and mix well., 3. In another bowl, whisk together flour and salt. Gradually add to the butter mixture until combined., 4. Press the dough into the bottom of the prepared baking dish evenly., 5. Bake for 15-18 minutes or until lightly golden. Let cool., 6. In a separate bowl, mix ricotta cheese, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips., 7. Spread the ricotta mixture evenly over the cooled crust., 8. Optionally, brush the edges of the crust with egg wash for a shiny finish., 9. Chill in the fridge for at least 1 hour before slicing into squares. Serve and enjoy!
How to serve this dish
Classic Cannoli Squares shine when you keep the presentation simple and inviting. Serve them cold or just slightly chilled on a pretty plate with a light dusting of powdered sugar or a scatter of extra mini chocolate chips for texture. Because the filling is ricotta-based, the bars hold a clean edge when chilled well; a sharp knife warmed briefly under hot water and wiped dry between cuts gives neat slices without dragging the filling. Arrange the squares on a communal platter or individual dessert plates depending on the occasion.
Think about pairing. These bars balance sweet and creamy flavors, so they pair well with bold coffee, a scoop of vanilla ice cream, or a small cup of espresso for a classic finish. If you favor a fruit contrast, a spoonful of macerated berries on the side complements the creamy ricotta and brightens the plate. For holiday spreads, arrange Classic Cannoli Squares alongside cookies, biscotti, and a few fruit options to offer variety and nostalgia.
When serving outdoors or buffet-style, keep the bars chilled until the last moment and transfer to the serving table in small batches. This prevents the ricotta layer from softening too much. If you want an easy dessert table idea that mixes pies and bars, I often recommend a selection from a tried-and-true dessert list like my favorites for family gatherings: classic cakes and pies. Classic Cannoli Squares work well as part of a larger dessert spread, offering that familiar cannoli flavor in a sliceable, shareable form.
How to store it properly
Store Classic Cannoli Squares in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. The chilled environment keeps the ricotta layer firm and the crust from becoming soggy. I recommend slicing the bars only when you’re ready to serve; whole, chilled bars keep fresher for longer and cut more cleanly. Leftovers will keep well for up to 3 days if stored properly, though they taste best within 48 hours.
If you need to transport leftovers, place parchment in the bottom of a rigid container to avoid sticking, then stack slices with small pieces of parchment between layers. Refrigerate immediately and try to keep the container cool during transport. For longer storage, you can freeze individual squares on a tray until solid, then transfer them to a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator for the best texture; avoid microwaving, which can make the ricotta grainy and the crust soggy.
Label the container with the date so you know when to use the bars. If the crust softens slightly after time in the refrigerator, let bars sit at room temperature for 10–15 minutes before serving so the filling regains a creamy mouthfeel. Proper storage helps Classic Cannoli Squares stay fresh and pleasant for sharing over a couple of days.
Simple tips for success
A few small habits make a big difference when you bake Classic Cannoli Squares. First, use a full-fat ricotta for the creamiest filling; low-fat ricotta can taste grainy and dry. If your ricotta seems loose, strain it in a fine-mesh sieve or cheesecloth for a few minutes to remove excess whey this yields a firmer, smoother filling. When creaming butter and sugar for the crust, scrape the bowl often to ensure even mixing and prevent lumps of butter.
Temperature matters. Let the crust cool completely before spreading the ricotta; warm crumbs mixed into the filling will create a sloppy layer. Chill the assembled bars for at least an hour, ideally longer, so they set up and slice cleanly. Use mini chocolate chips so they disperse evenly and bite-sized; standard chips can be large and topple the filling.
For variations in texture, gently fold in a tablespoon of mascarpone to the ricotta for extra silkiness. If you try that, consider checking this easy chilled dessert for inspiration on balancing ricotta and mascarpone textures: mascarpone ricotta cannoli icebox cake. Small, careful tweaks like these keep Classic Cannoli Squares reliably delicious and adaptable to what you have on hand.
Easy twists you can try
Classic Cannoli Squares invite a few simple variations to suit tastes and occasion. For a citrus lift, fold a teaspoon of finely grated orange zest into the ricotta mixture. For a nutty crunch, sprinkle chopped toasted pistachios or almonds on top before chilling. To accentuate chocolate, fold in a tablespoon of cocoa powder into the ricotta or use mini chocolate chips coated in a little flour so they don’t sink into the filling. Each of these small changes keeps the essence of Classic Cannoli Squares while adding new flavor notes.
If you want a lighter version, swap half the powdered sugar for a natural sweetener, and use part-skim ricotta that you’ve drained well. For a celebratory look, pipe the ricotta filling and finish with a chocolate drizzle or a sprinkle of cinnamon. You can also switch the crust use crushed graham crackers or vanilla wafer crumbs mixed with melted butter for a different base texture. For inspiration on larger-format cannoli-flavored desserts, try a recipe that uses similar flavors in a cake or pie format, like this creative twist on cannoli bars from another home cook community. If you enjoy experimenting, Classic Cannoli Squares adapt beautifully to seasonal flavors and pantry finds.
Helpful Q and A
Classic Cannoli Squares spark the same questions home bakers always ask. Here are a few clear answers to help you succeed.
Q: Can I use ricotta straight from the container?
A: Yes, but if your ricotta is very wet, drain it for 15–30 minutes in a fine-mesh sieve or cheesecloth over a bowl. Draining removes excess whey and makes the filling firmer and less watery, which helps the bars slice cleanly.
Q: How long should I chill the bars before slicing?
A: Chill at least one hour, but two hours or overnight is better. Thorough chilling gives the filling time to set and the flavors to meld, resulting in cleaner slices and a firmer bite for Classic Cannoli Squares.
Q: Can I make these ahead for a party?
A: Absolutely. Bake and assemble the bars a day ahead and keep them chilled. Slice and serve on the event day. They travel well if kept cold, and the flavor often improves slightly after a night in the refrigerator.
Q: What’s the best way to get neat slices?
A: Use a sharp knife warmed briefly under hot water and wiped dry between cuts. Cut with a clean, confident motion don’t saw. Warming the knife helps it glide through the chilled filling without dragging.
Q: Can I substitute the mini chocolate chips?
A: Yes. Finely chopped chocolate or chocolate sprinkles work, too. If using larger pieces, toss them with a bit of flour so they don’t sink into the filling.
These tips address the most common issues and help make Classic Cannoli Squares a dependable, crowd-pleasing dessert for any gathering.
Conclusion
Classic Cannoli Squares bring the comforting flavors of a favorite Italian pastry into a simple, sliceable bar you can make any night of the week. They rely on modest ingredients, straightforward steps, and a bit of chilling time, making them perfect for busy cooks who still want that homemade touch.
If you want to explore similar no-bake or bar-style cannoli desserts for inspiration, check this approachable take on a cannoli delight: Cannoli Delight Recipe (Easy No-Bake) | The Kitchn. For another bar-style riff that offers ideas for texture and flavor, this recipe is a helpful companion: Cannoli Bars – Stir Taste Smile. Try a batch of Classic Cannoli Squares and watch how fast they disappear then feel free to adapt them however your family likes.
Print
Classic Cannoli Squares
- Total Time: 78 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
A delightful and simple version of classic cannoli transformed into easy-to-make squares, featuring a buttery crust and creamy ricotta filling with mini chocolate chips.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1 egg for egg wash (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a square baking dish.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Add the egg and mix well.
- In another bowl, whisk together flour and salt. Gradually add to the butter mixture until combined.
- Press the dough into the bottom of the prepared baking dish evenly.
- Bake for 15-18 minutes or until lightly golden. Let cool.
- In a separate bowl, mix ricotta cheese, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips.
- Spread the ricotta mixture evenly over the cooled crust.
- Optionally, brush the edges of the crust with egg wash for a shiny finish.
- Chill in the fridge for at least 1 hour before slicing into squares. Serve and enjoy!
Notes
Serve chilled with a light dusting of powdered sugar or extra mini chocolate chips. Pair with coffee, vanilla ice cream, or fresh berries for a delightful contrast.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian