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Home > Experience Loacker > Recipes
Loacker Recipes
  • Blueberry-Yoghurt Parfait

    Blueberry-Yoghurt Parfait

    Recipe credit: Chef Christian Pritchard for Loacker Canada 

    Layers of “berry” delicious flavours come together between light and crisp Quadratinis! Swap blueberries for seasonal fruits to transform this recipe to fit any occasion.
    Prep time: 15 minutes
    Cook Time: 0 minutes
    Serves: 2-3

    12 Loacker® Blueberry-Yoghurt Quadratinis
    ½ Cup (50 g) fresh blueberries
    Lemon zest, to taste
    Lemon slices, to garnish
    ½ Cup. (120mL) blueberry yogurt 
    1 Tbsp. (15mL) Aurora® honey

    1.    In a small glass, or small mason jar, place 5 Loacker® Blueberry-Yoghurt Quadratinis at the bottom, followed by half of the blueberry yogurt. 
    2.    Add a handful of fresh blueberries. Gently push blueberries into the yogurt and down towards the bottom of the glass. 
    3.    Place lemon zest on top of blueberries.
    4.    Place another layer of 5 Quadratinis on top. Gently press down. 
    5.    Add the remaining blueberry yogurt. 
    6.    Top with more blueberries, and lemon zest. 
    7.    Drizzle Aurora® honey over top. Garnish with 2 Loacker® Blueberry-Yoghurt Quadratinis and a lemon slice.

  • Zuccotto Crunch

    Zuccotto Crunch

    Recipe credit: Chef Christian Pritchard for Loacker Canada 

    This chilly Italian dessert gets a crunchy twist with Loacker! Cocoa & Milk wafers grace each layer of gelato, providing a crisp decadence to this summer palate pleaser. 
    Prep time: 25 minutes
    Cook Time: 0 minutes
    Serves: 4

    1lb (450 g) store-bought chocolate loaf or pound cake, thinly sliced
    1lb (450 g) Devon custard
    8 (112 g) Baci chocolates
    11/2 Cups (355mL / 510 g) of Bacio Gelato 
    6-8 (68 g) Loacker® Cocoa & Milk wafers 
    Icing sugar, to top


    1.    Line two medium soup bowls with plastic wrap, wrapping up and over the edge of the bowl. Line inside of bowl with slices of chocolate loaf.
    2.    Spoon custard into bottom of bowl. Cut 4 chocolates in half and place on top of custard until roughly covered. Layer gelato on top of chocolate until covered. Place Loacker® Cocoa & Milk biscuits on top of ice cream. Layer remaining custard on top of biscuits. Put remaining pieces of chocolate loaf on top. 
    3.    Cover bowl and gently press down. Put in freezer for at least three hours. Once frozen, pull zuccotto out of bowl and place on a plate.
    4.    Top with honey, crushed chocolate and powdered sugar. Serve immediately

  • Wafer Peach Cobbler

    Wafer Peach Cobbler

    Recipe credit: Chef Christian Pritchard for Loacker Canada 

    Bring a flavourful and crispy new texture to the classic cobbler crumble. Crushed Quadratini are the small secrets behind this tasty treat. 

    Prep time: 20 minutes
    Cook Time: 40 minutes
    Serves: 4

    2. Packs (900 g) frozen or fresh peaches 
    1/2 Cup (70 g) rolled oats
    2 1/2 Cups (250 g) Loacker® Vanilla Quadratini wafer cookies, crushed 
    3/4 Stick (170 g) butter, diced into small cubes 
    1 Scoop, ½ cup (68 g) Vanilla ice cream 
    Cinnamon, to taste

    1.    Heat oven to 350oF
    2.    Slice peaches and set aside in a bowl
    3.    Mix the dry ingredients in a bowl, including crushed Loacker® Vanilla Quadratini wafer cookies, and incorporate the small pieces of butter until you have a crumbly mixture
    4.    Toss the fruit with the crumble mix and distribute into ramekins 
    5.    Bake at 350o for 40 minutes 
    6.    Serve warm with vanilla ice cream 

  • Wafer Ice Cream Sandwich

    Wafer Ice Cream Sandwich


    •    Loacker Wafers 
    •    Ice cream
    •    Crushed chocolate
    •    Crushed walnuts



    1.    In a flat bowl, spread ice cream in a 1-inch layer on parchment paper and put back in the freezer.
    2.    Place the Loacker wafers in a bread pan, cover with ice cream, cover with a second layer of wafers and freeze for 30 minutes.
    3.    Cut around each wafer and dip in chocolate or nuts. Return to the freezer 30 min.
    4.    ENJOY!

  • Homemade chocolate bark with nuts, dried fruit and crispy wafer

    Homemade chocolate bark with nuts, dried fruit and crispy wafer


    1- Dark chocolate bar with almonds, dried apricots and Dark Chocolate Quadratini
    •    4 cups of pieces of dark chocolate of good quality
    •    ½ cup chopped almonds
    •    ½ cup chopped dried apricots
    •    a cup of Loacker Dark Chocolate Quadratini
    •    salt flower to taste

    2- White chocolate bark with pistachios, dried rose and Lemon Quadratini
    •    3 cups of white chocolate pieces of good quality
    •    ¼ cup of dried rose petals
    •    ½ cup chopped pistachios
    •    a cup of Loacker Lemon Quadratini (or Raspberry-Yogurt wafers)
    •    Matcha powder to taste



    1.    Prepare the toppings as indicated in the recipe (chopping nuts etc.).
    2.    Line a large plate (14x9) with parchment paper or a silicone baking sheet.
    3.    In a bain marie, or in a large bowl over a pot of boiling water, melt ¾ of the chocolate. Reserve the rest of the chocolate.
    4.    Stir constantly with a spatula so that the chocolate melts.
    5.    Do not exceed 110 ° F for dark chocolate and 100 ° F for white chocolate.
    6.    Remove from heat, add the rest of the chocolate and continue mixing to obtain a smooth consistency.
    7.    Pour the chocolate evenly over the plate and spread out with a spatula, garnish with chopped nuts, dried fruit and Loacker wafers of your choice. Sprinkle with salt or matcha powder.
    8.    Let stand 2 hours at room temperature (if it is not too hot) or 20 minutes in the refrigerator.
    9.    Cut the barks and keep them cool. They will keep for up to 5 days.

  • Strawberry Shortcake Trifle

    Strawberry Shortcake Trifle

    Using Loacker wafer biscuits, this desert combines two of the Maritimes’ classic desserts: strawberry shortcake and trifle!


    • 1 package Loacker Vanilla Quadratini

    • 1 package Loacker Lemon Quadratini  

    • 1 cup sugar  

    • 6 TBSP cornstarch 

    • 2 cups water 

    • 3-ounce box strawberry JELL-O 

    • 4 cups fresh strawberries, cut into pieces 

    • Whole strawberries for garnish

    For the Cream  

    • 1 cup cream cheese, whipped 

    • 2 cups sweetened condensed milk  

    • 2 cups 35% whipping cream, whipped to soft peaks 


    For the Glaze 

    1. Bring sugar, cornstarch and water to a boil, stirring constantly. 

    2. Once boiling, add the JELL-O to the mixture and turn down the heat. Continue to stir until the mixture begins to thicken. 

    3. Remove from heat and allow to cool (to cool quickly, place in fridge for 15-20 minutes).  

    4. Fold in chopped strawberries and set aside 

    To Assemble  

    1. Combine cream cheese, sweetened condensed milk and whipped cream.  

    2. In a separate bowl, combine Vanilla and Lemon Quadratini 

    3. Arrange half of the Quadratini mixture in a shallow glass bowl. Spoon the cream mixture in dollops, spreading to the sides of the dish and then add a thin layer of the glaze. Continue layering with the Quadratini, cream mixture and glaze. 

    4. Complete the final layer with remaining cream mixture and garnish the top of the trifle with whole strawberries. 

    5. Refrigerate until ready to serve.  




  • Nanaimo bars

    Nanaimo bars

    Chocolate wafer biscuits are flaked into the crust of this quintessential west coast dish, adding even more of the flavour Canadians know and love!  



    • 1 package Loacker Double Chocolate Quadratini, crushed 
    • 1 cup butter, softened + 2 TBSP for topping 
    • 5 TBSP cocoa powder 
    • 1 egg, beaten 
    • 1 cup shredded coconut 
    • ½ cup almonds, finely chopped 
    • 2.5 TBSP whipping cream  
    • 2 TBSP vanilla custard powder 
    • 2 cups icing sugar 
    • ½ cup semi-sweet chocolate 



    1. In the bottom of a double boiler over medium heat, bring 2 cups of water to a simmer.  2.

    2. In top of the double boiler, combine ½ cup of butter, cocoa powder and half of icing sugar; place over simmering water.  

    3. Continue to stir until butter has melted and mixture is smooth.  

    4. Add egg to the mixture and stir until thick.  

    5. Remove top of double boiler from heat and stir in crushed Quadratini, coconut and almonds.  

    6. Pour into parchment paper-lined 8-inch square baking dish. Press firmly to create an even layer and set aside.  

    7. In a separate bowl, cream together ½ cup of butter, cream and custard powder.

    8. Gradually add in the remaining icing sugar and beat until light and fluffy.  

    9. Pour over the bottom later, smoothing top with spatula.  

    10. In a clean double boiler, melt chocolate and remaining butter together.  

    11. Once melted, remove from heat and cool slightly; pour over custard layer.  

    12. Cover and refrigerate until cold.  

    ** Tip: If you don’t have a double boiler, half fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.  

  • Maple sugar bars

    Maple sugar bars

    Loacker Wafers add crunch to these sugar and maple bars inspired by the classic Quebec Tarte au Sucre. 



    • 1/3 cup pecans, ground 

    • 1 + 2/3 cup Loacker Vanilla Wafers, crushed 

    • 3/4 cup unsalted butter, softened 

    • ¼ teaspoon salt  

    • 2/3 cup brown sugar 

    • ¼ cup pure maple syrup 

    • 2 TBSP heavy cream  

    • 1 cup pecans, chopped  

    • 1 TSP vanilla extract  

    • 3 TBSP corn syrup 

    • ½ cup whole pecans 



    1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper and set aside.  

    2. Using a handheld mixer, combine the ground pecans, crushed wafers, salt and ½ cup of butter together. 

    3. Press evenly into the baking pan and bake for 20 minutes (or until golden brown). Set aside to cool while you prepare the filling.  

    4. For the filling, combine the brown sugar, remaining butter, maple syrup, corn syrup and heavy cream in a saucepan. Bring to a boil, then lower heat and simmer, stirring constantly for approximately 2 to 3 minutes or until thickened. 

    5. Remove from heat and stir in chopped pecans and vanilla. Pour over crust, and then scatter the top with whole pecans, lightly pressing to set.  

    6. Return to the oven and bake for an additional 20 minutes, then transfer pan to a wire rack to cool for an hour before cutting into squares.  

  • S'Mores Brownies

    S'Mores Brownies

    Inspired by weekends at the cottage, S’mores brownies bring a taste of Ontario lake country to your kitchen.   





    • Preheat oven to 350 degrees Fahrenheit and line a 9” square baking pan with parchment paper. 

    • Layer the bottom of pan with wafers.  

    • Pour brownie mixture over the layer of wafers.  

    • Bake for 35 minutes and then remove from oven and top with marshmallows.  

    • Pre-heat broiler and return baking pan to oven and broil until marshmallows are toasted and golden – watching it carefully the whole time. 

    • Let cool for 10 minutes before slicing into squares to serve.  




    • 3/4 cup vegetable oil 

    • 1 ½ cups sugar 

    • 1 ½ TSP vanilla extract 

    • 3 eggs 

    • 3/4 cup flour 

    • 1/3 cup + 2 ½ TBSP cocoa 

    • ¼ TSP + 1/8 TSP baking powder 

    • ¼ tsp salt 

    • 1 cup chocolate, roughly chopped 



    1. Mix together the oil, sugar and vanilla extract. 

    2. Add eggs and mix until well combined. 

    3. In a separate bowl, combine flour, cocoa powder, baking powder and salt. 

    4. Slowly add dry ingredients into the wet ingredients, folding until well combined. 

    5. Fold in chopped chocolate. 

    6. Pour over layer of wafer biscuits and following remaining instructions for Smore’s Brownies 

  • Apple berry crisp

    Apple berry crisp

    Featuring Loacker wafer biscuits as part of the crunchy crumble topping to bring out the best in summer strawberries and raspberries   



    • 1 ½ package Loacker Blueberry-Yogurt Wafers, crushed 

    • 4 TBSP flour 

    • Pinch salt 

    • ½ TSP ground cinnamon 

    • 4 TBSP slightly softened butter, cut into pieces 

    • 1/3 cup hazelnuts, chopped 

    • 4 cups apples, sliced (1/2-inch slices) 

    • 1 cup raspberries 

    • 1 cup strawberries, chopped 

    • 1/3 cup sugar (or to taste) 

    • 2 TSP cornstarch 

    • 1 TBSP lemon juice 



    1. Preheat oven to 350 degrees Fahrenheit. 

    2. For the topping: Combine crushed wafers, flour, salt and cinnamon in a medium bowl.  

    3. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it.  

    4. Add in hazelnuts and set topping aside. 

    5. In a large bowl, combine apples and berries. Slowly sprinkle in the sugar until it reaches your desired sweetness.  

    6. In a small bowl, combine the cornstarch and the lemon juice and then gently toss the mixture with the fruit.  

    7. Pour the fruit into a 9-inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices.  

    8. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.  

    9. Sprinkle the remaining topping over the crisp and continue baking for 25 to 20 minutes or until the fruit is tender when pierced with a knife and the topping is crisp. 

    10. Let cool for 20 minutes before serving.  







  • Loacker Matcha Truffles

    Loacker Matcha Truffles

    Introducing Loacker’s newest flavour, Matcha, with easy and elegant cookie truffles 



    • ¼ cup powdered sugar 

    • 1 cup white, milk or dark chocolate, melted 



    1. In a food processor, blend ½ cup of crushed Quadratini and cream cheese.  

    2. Slowly add powdered sugar and blend together.  

    3. Form into 1-inch balls and place onto a wax paper lined cookie sheet.  

    4. Freeze for 10 minutes.  

    5. Dip in chocolate and set on wax paper.  

    6. Garnish the top of the truffles with the remainder of the crushed cookies (or with matcha powder).  

  • Flapper Pie

    Flapper Pie

    Loacker wafers sub for Graham crackers in the crust and topping of this classic Manitoba dessert 



    • Pinch of cinnamon  

    • 2 ½ cups of milk  

    • 3/4 cups of sugar 

    • ¼ cup of cornstarch 

    • 3 eggs, yolks and whites separated 

    • 1 tsp vanilla 

    • Pinch of salt 

    • ¼ tsp of cream of tartar 



    1. Preheat oven to 350 degrees Fahrenheit.  

    2. In a large bowl, mix crushed wafers, melted butter and cinnamon together and press into a 10-inch pie plate, in the bottom and up the sides. Set aside and refrigerate.  

    3. In a saucepan, combine milk, ½ cup of sugar, cornstarch, egg yolks. Cook on a medium heat and bring to a boil, ensuring to stir continuously. Set aside to cool, add the vanilla and let sit while you make the meringue.  

    4. To make the meringue, beat together salt, egg whites, cream of tartar and remaining sugar (slowly adding sugar one spoonful at a time) until they form stiff peaks.  

    5. Pour the filling into the crust and top with the meringue, making little dollop-like spikes that will brown beautifully.  

    6. Bake for 10 minutes or until the meringue browns, keeping a close eye on the oven.  

    7. Cool in the fridge until ready to serve.  

  • Chocolate torte

    Chocolate torte

    Showcasing Loacker with Canada’s favourite flavour, chocolate, in an impressive but easy to make chocolate torte.  



    • ½ cup heavy cream 

    • 1 cup 35% whipping cream 

    • Coarse sea salt, to garnish   



    1. Preheat oven to 350 degrees Fahrenheit.  

    2. Combine crushed Quadratini and butter in a medium bowl until incorporated and press firmly into a 9-inch pie plate, in the bottom and up the sides.  

    3. Bake for 5 minutes and let cool completely in the pan.  

    4. Place 3 cups of chocolate chips into a large heat-safe bowl. 

    5. In a small saucepan, bring 1 cup whipping cream just barely to a simmer and pour into the bowl of chocolate chips. Cover bowl immediately with plastic wrap.  

    6. Let chocolate mixture sit for 5 minutes and then stir with a spatula until smooth and glossy. 

    7. Pour into cooled crust and let stand until cooled. 

    8. In a medium glass bowl pour hot heavy cream over remaining chocolate chips, whisking until smooth and pour over cooled torte. 

    9. Garnish with sea salt.  

  • White chocolate mousse pie

    White chocolate mousse pie

    Featuring Canada's favourite flavours, chocolate, vanilla and strawberries – in patriotic red and white for Canada day celebrations!   



    • 1 ½ package Loacker Vanilla Wafers, crushed 

    • ¼ cup of unsalted butter, melted 

    • 3 ½ cups of white chocolate chips 

    • 1 ¼ cups 35% whipping cream 

    • 1 ¼ TSP unflavoured gelatin 

    • ½ cup cream cheese, softened  

    • 1 TSP vanilla extract 

    • Raspberries and strawberries, to garnish  



    1. Lightly grease the base and sides of a 9-inch pie plate.  

    2. In a large bowl, mix together the crushed wafers and melted butter. Press the crumbled mixture into the pie plate, and set aside in refrigerator while preparing the filling.  

    3. In a small glass bowl, sprinkle gelatin over ¼ cup of the cream and let stand for 5 minutes. 

    4. Prepare an ice bath by filling a large bowl, or your sink, with ice and cold water. 

    5. In a small saucepan, combine cream cheese, white chocolate and gelatin mixture. Heat over medium-low heat for 6 minutes, stirring constantly, until smooth.  

    6. Remove from heat and stir in vanilla. Pour into a large bowl and place over the ice bath. Stir until cooled.  

    7. Whip remaining 1 cup of cream into soft peaks and then gently fold into the white chocolate mixture until just blended. 

    8. Pour the mixture over the wafer crust base and spread out evenly. Chill for at least 4 hours before serving. 

    9. Garnish with fresh berries. 

  • Saskatoon Sundae

    Saskatoon Sundae

    Loacker wafer biscuits help create an ice-cream sundae inspired by Saskatchewan’s iconic Saskatoonberry pie.   



    • Vanilla ice-cream  

    • 4 cups of fresh Saskatoons (or you can use strawberries/raspberries) 

    • 2 cups of water 

    • 1 cup of sugar 

    • 4 TBSP cornstarch  

    • 2TBSP lemon juice 



    1. In a sauce pan, combine 1 ¾ cups of water, sugar and Saskatoon berries and boil for 15-20 minutes.  

    2. Stir cornstarch into lemon juice and ¼ cup of water and add to the sauce pan with the Saskatoonberry mixture.  

    3. Cook for 5 more minutes more or until sauce is the desired thickness. 

    4. Scoop ice cream into a serving dish or tall glass, drizzle with Saskatoon sauce and then top with Quadratini, repeat layers as desired. 

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