Classic Cannoli Squares
All the flavors of traditional Italian cannoli—sweet ricotta, chocolate chips, and pistachios—turned into easy-to-make dessert squares. Creamy, crunchy, and irresistible
Ingredients
Cannoli Filling
- 2 cups whole milk ricotta cheese (well drained)
- ¾ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup mini chocolate chips
Crust
- 1½ cups graham cracker crumbs (or crushed vanilla wafers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Topping (Optional)
- ¼ cup chopped pistachios
- Extra mini chocolate chips
- Powdered sugar for dusting
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a lined or greased 8×8-inch (20×20 cm) baking pan.
- Bake for 8–10 minutes until lightly golden.
- Let cool completely.
Make the Cannoli Filling
- If ricotta is watery, strain it using a cheesecloth or sieve for 30–60 minutes.
- In a bowl, mix ricotta, powdered sugar, vanilla, and cinnamon until smooth.
- Gently fold in the mini chocolate chips.
Assemble
- Spread the cannoli filling evenly over the cooled crust.
- Sprinkle chopped pistachios and extra chocolate chips on top.
- Chill in the refrigerator for at least 2 hours (or overnight).
Serve
- Lift out, cut into squares.
- Dust lightly with powdered sugar before serving.
Tips
- For extra crunch, add crushed cannoli shells on top.
- Mascarpone can replace ½ cup of ricotta for a richer filling.
- Best served cold.