Preheat the oven to 350°F (175°C).

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the flour, baking powder, and salt into the creamed mixture. Mix until just combined.

Spread the dough evenly in a greased 9x13 inch baking dish and smooth the top.

Bake the crust for 20-25 minutes or until lightly golden brown.

While the crust is cooling, prepare the filling by mixing ricotta cheese, powdered sugar, and vanilla extract in a medium bowl.

Gently fold in whipped heavy cream and mini chocolate chips into the ricotta mixture.

Spread the filling evenly over the cooled crust.

Refrigerate the Cannoli Squares for at least 4 hours or overnight to set.

Slice into squares and dust with powdered sugar before serving.