Now, with the mixer on low, I add the eggs one at a time, mixing just until each is incorporated. Overmixing after adding the eggs can incorporate too much air and cause cracking. I gently fold in the mini chocolate chips with a spatula. By now, my crust is out of the oven and slightly cooled. I pour the thick, luscious filling over the warm crust and spread it into an even layer with my spatula. I sprinkle a handful of extra mini chocolate chips over the top for good measure.
I place the pan in the oven and bake for 40-50 minutes. The edges will look set, but the center should still have a slight, gentle jiggle—like a firm Jell-O. It will continue to set as it cools. This is the key to a creamy, not dry, texture. I let the pan cool completely on a wire rack, then refrigerate it for at least 4 hours, or ideally overnight. This patience is the hardest part, but it allows the flavors to meld and the bars to firm up for perfect slicing.
Pro Tips for Best Results
Drain your ricotta. This is the single most important step for the perfect texture. Even “whole milk” ricotta holds a lot of whey. Spoon it into a fine-mesh strainer over a bowl and let it drain while you prep the crust and other ingredients. I’ve tried this recipe with undrained ricotta, and the bars were good but slightly softer and wetter. Draining gives you a thicker, more authentic cannoli cream consistency.
Use room temperature dairy. I take my cream cheese, mascarpone, and eggs out of the fridge about an hour before I start. Room temperature ingredients blend together smoothly and evenly without overmixing. Cold cream cheese will leave little lumps no matter how long you beat it. I learned this the hard way with a slightly lumpy first batch. Planning ahead makes the process seamless.
Don’t overbake. The bars are done when the edges are puffed and set, but a 2-3 inch circle in the center still wobbles slightly when you gently shake the pan. The residual heat will cook it through as it cools. If you bake until the center is completely firm, the bars will be dry and dense. I set my timer for 40 minutes and start checking. Trust the jiggle.
Chill thoroughly before slicing. These bars need time to set their structure. I now always make them the day before I need them. Overnight chilling in the fridge makes them firm enough to cut into beautifully clean squares with a sharp knife. Rushing this step leads to messy, though still delicious, servings. Patience is your friend here.
Common Mistakes to Avoid
The most common mistake is not draining the ricotta. The extra moisture can prevent the filling from setting properly, leading to bars that are too soft and difficult to slice neatly. It can also create a slight separation between the filling and the crust. Taking those 30 minutes to drain makes all the difference in texture and structure.
Using cold ingredients straight from the fridge is a recipe for a lumpy filling. Cold cream cheese and mascarpone will never become perfectly smooth, no matter how long you mix. I made this mistake the first time and had to strain my filling to get the lumps out—a messy, avoidable step. Let everything come to room temperature for a silky result.(See the next page below to continue…)