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Chocolate apricot wafer slice

I have never understood the lack of apricot dessert love here in Canada. When I went to Paris for the first time, many years ago, I was thrilled with how every bakery had two or three apricot pastries or desserts. All the pastries I ate (all in the name of research, of course!) used apricots from a can, which are readily available year-round.

If you’re from Manitoba, you might be familiar with this dessert, but it was a complete novelty for everyone in Saskatchewan whom I served it to.

I stumbled on this recipe while I was going through my Grandma Kay’s recipes and was thrilled to see it had apricots! This is one of my favorite new desserts. If you are so inclined, try peaches in this as well. 



Chocolate crust:

  • 1 1/2 packages (36 wafers) rectangular icing filled chocolate wafers, crushed fine, with extra for topping
  • 1/2 cup melted salted butter

Icing layer:

  • 2 cups icing sugar
  • 1/2 cup salted butter, softened
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 cans (398 milliliters) apricot halves in light syrup, or 30-35 home canned apricots, drained

Whipped topping:

  • 2 cups whipping cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract


  1. To make the crust, mix together the wafer crumbs and butter to thoroughly combine, then press into a 23x33-centimeter baking pan. Chill while preparing the next components.
  2. To make the icing layer, in a stand mixer fitted with the paddle attachment, place the icing sugar, butter, cream, and vanilla. Beat, starting on low and increasing the speed to high, until smooth and creamy, three to four minutes. Spread over the crust in an even layer.
  3. Take the drained apricots and place them on top of the icing layer, flat side down in one layer.  Reserve a few apricots for the topping.
  4. To make the topping, in a large bowl, use a handheld mixer to beat the whipped cream, sugar, and vanilla together until the cream is light and fluffy and forms peaks when you lift the beaters. Spread over the apricots. Sprinkle the top with crushed chocolate wafers and a few apricots for garnish.
  5. Cover and refrigerate for six hours or overnight. Slice and serve straight from the pan. This will store in the pan, covered, in the fridge for two to three days but does not freeze well.