Top Secret Recipes
version of
Nabisco® SnackWell’s® Golden Snack Bars
by Todd Wilbur
This “Dead Food” was introduced in the mid 90’s when sales of low-fat snack foods were surging. At that time the markets were so inundated with new lower fat packaged foods that the survival rate of those new products was very low. Today, these once-thriving SnackWell’s snack bars are among the deceased. But a clone lives on. The creamy sweetened condensed milk, corn syrup, and egg substitute help to keep the cake moist and chewy. And then we can even add a little butter in there and still keep the total fat per serving at less than 2 grams.
Nutrition Facts
Serving size – 1 bar
Total Fat (per serving) – 1.8g
Calories (per serving) – 113
INGREDIENTS:
2 egg whites
1 cup plus 5 tablespoons granulated sugar
2 tablespoons corn syrup
3 1/2 tablespoons butter, softened
1/4 cup sweetened condensed skim milk
1/4 cup egg substitute
3 tablespoons low-fat (2 percent) milk
1 1/2 teaspoons vanilla
1/4 teaspoon lemon extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
nonstick spray
INSTRUCTIONS:
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Preheat the oven to 350 degrees F.
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In a large bowl, whip the egg whites with an electric mixer until they become thick. Do use a plastic bowl for this.
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Add 1 cup of sugar to the egg whites and continue to beat until the mixture forms soft peaks.
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Add the corn syrup, butter, condensed milk, egg substitute, low-fat milk, vanilla, and lemon extract to the mixture while beating.
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In a separate bowl, combine the flour, salt, and baking soda.
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While beating the wet mixture, slowly add the dry ingredients.
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Lightly grease a 9 x 13-inch pan with a light coating of nonstick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan and about halfway up the sides. Pour out the excess sugar.
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Pour the batter into the pan, spreading it evenly around the inside. Sprinkle a light coating of sugar – about two tablespoons – over the entire top surface of the batter. Bake for 25 to 28 minutes or until the cake begins to poll away from the sides of the pan.
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Remove the cake from the oven and turn it out onto a cooling rack. When the cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next, cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.
Makes 21 snack bars.