Cannoli Bars: A Pressure Cooker Twist on a Classic Treat
A modern twist on the classic cannoli, these bars feature a cinnamon-graham crust, creamy orange-zest ricotta filling, and are finished with whipped cream, mini chocolate chips, and pistachios. All made easier with pressure cooking and smart prep tips.
Equipment
- 1 8x8 metal baking pan
- 1 Parchment paper
- 1 Hand or stand mixer
- 1 Measuring cups or kitchen scale
- 1 Microplane zester
Ingredients
Crust and Filling
- 1 ½ cups graham cracker crumbs crushed from whole graham crackers
- 1 teaspoon cinnamon
- 4 tablespoons granulated sugar for crust
- 7 tablespoons salted butter melted
- ½ cup plus 2 tablespoons granulated sugar for filling
- 1 orange zest zest only
- ¾ cup whole milk ricotta strained
- 8 oz cream cheese full fat, room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract for topping
- ½ cup mini chocolate chips adjust to taste
- ¼ cup chopped pistachios adjust to taste
Instructions
Instructions
- Preheat your oven to 350°F and line an 8x8 inch pan with parchment paper.
- Mix graham cracker crumbs, cinnamon, sugar, and melted butter. Press firmly into pan.
- Bake crust for 10 minutes. Cool slightly.
- Combine sugar, zest, ricotta, cream cheese, vanilla, and eggs. Beat until smooth.
- Pour filling over crust and smooth top. Bake 24–28 minutes at 325°F.
- Cool to room temperature, then refrigerate at least 2 hours or overnight.
- Whip heavy cream, powdered sugar, vanilla to stiff peaks. Spread over cooled bars.
- Top with mini chocolate chips and pistachios before serving.
Notes
Store in refrigerator up to 4 days, or freeze up to 2 months. Chill thoroughly before slicing.