Watch out Graham Crackers - theres a new player in town. Cannoli Crumb crusts have more flavor, and use less fat than traditional graham cracker crusts.  Not to mention with 4 flavors of cannoli chips, there are endless flavors and variations on this easy recipe.

Cannoli crusts are are best used after baking, but can also be used for no bake applications. We'll be sharing a recipe for no bake cannoli crust in the future. The additional butter and sugar helps hold the crust together, and after baking can be filled with cannoli cream, chocolate, caramel, whipped cream, or fresh fruit.  

Our directions here are for making a cannoli crust with our Original Cannoli Chips.  One bag of cannoli chips will make an 8" tart, or four mini 4" tarts.  You will need a food processor or blender to get fine crumbs like those we used here, but crushing them with a rolling pin will do the trick in a pinch.  

Cinnamon Cannoli Crumb Crust

1 bag of Cinnamon Original Cannoli Chips

2tbsp of melted butter

1tbps of granulated sugar

2 tsp of cinnamon (optional)

Preheat the oven to 375F.

Using short bursts, blend or process cannoli chips until they form a fine crumb. combine crumbs with sugar and cinnamon, mix until combined.  Using a fork, stir in 2 tbsp of melted butter.  The crumb should resemble wet sand, and hold it's shape when pressed together.  If using a rolling pin to break down the crumbs, you may need up to an additional 2 tbps of butter, add it 1 tbsp at a time until the crumbs stick together when pressed.  

Pour crumb into an 8 inch tart pan, or divide crumbs equally into four 4" tart pans (about 1/4 cup of packed crumbs.)  We recommend using pans with removable bottoms to make serving easier.  

Using the bottom of measuring cups, or a glass, press the crumbs firmly into the bottom and sides of the tart pan, making sure to leave at least 1/4" of crumb on the bottom of the pan.  Place tarts on a baking sheet lined and bake 7-10 minutes for mini tarts, or 10-12 for a large.  Let cool, and fill with your filling of choice no more than 2-3 hours before serving.  

Tart shells keep unfilled up to a week if stored in an airtight container.  They are fragile unfilled, and best made no more than a few days in advance.  

Try using our other chips for flavorful cannoli crumb crusts! We recommend omitting the cinnamon with our other flavors.  Try using a tbsp of cocoa powder with our Cookies and Cream chips for an even chocolatier experience!

We filled our cinnamon tart shells with pumpkin spice cannoli cream (recipe here) and topped them with our favorite store bought caramel sauce (we love sanders caramel) and candied pecans.  A decadent, fall dessert, that is a new way to enjoy the pumpkin spice flavor everyone knows and loves!