Ingredients
Scale
- 1 (15-ounce) container whole milk ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 (16-ounce) package mini cannoli shells, crushed
- 1/2 cup chocolate chips, mini or regular
- 1/4 cup chopped pistachios, for garnish (optional)
Instructions
- Step 1: In a large bowl, beat the drained ricotta cheese with an electric mixer until smooth and creamy.
- Step 2: Gradually add the powdered sugar to the ricotta cheese, mixing until well combined and smooth.
- Step 3: Stir in the vanilla extract and cinnamon until evenly distributed.
- Step 4: Gently fold in the crushed cannoli shells and chocolate chips.
- Step 5: Spread the mixture evenly into an 8×8 inch baking dish lined with parchment paper.
- Step 6: Cover and refrigerate for at least 2 hours to allow the squares to set. Before serving, cut into squares and garnish with chopped pistachios, if desired.
Notes
- For best results, store any leftover cannoli squares in an airtight container in the refrigerator for up to 3 days.
- If the squares become too firm after refrigeration, let them sit at room temperature for 10-15 minutes to soften slightly before serving.
- Serve these delightful cannoli squares chilled as a refreshing dessert or a sweet addition to a brunch spread.
- Don't overmix after adding the cannoli shells and chocolate chips; gentle folding ensures a light and airy texture in your squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American