Nabisco unveiled a line of reduced-fat products in 1992 with the introduction of SnackWell's Devil's Food cookie cakes. The product was an instant hit with demand quickly outstripping supply, leaving store shelves empty. The company poked fun at the situation with a series of humorous TV spots, featuring the dweebish "Cookie Man" hounded by pushy shoppers trying to get their hands on his cookies. The successful product launch was followed with the introduction of dozens of new SnackWell's products through the years, including Apple Raisin Snack Bars. Our clone uses a secret combination of unsweetened applesauce along with molasses and apple juice to keep the cake moist and tasty.
Serving size–1 bar
Calories per serving–120
Fat per serving–1.7g
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
- 2 egg whites
- 1 cup plus 5 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 1 tablespoon molasses
- 1 tablespoon dark corn syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup apple juice concentrate
- 3 tablespoons shortening
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup raisins
1. Preheat oven to 350 degrees F.
2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.
3. Add the granulated sugar to the egg whites and continue to beat until the mixture forms soft peaks.
4. Add the brown sugar, molasses, dark corn syrup, applesauce, apple juice concentrate, shortening, and vanilla to the mixture while beating.
5. In a separate bowl, combine the remaining ingredients, except raisins.
6. While beating the wet mixture, slowly add the dry mixture.
7. Add the raisins, and combine by hand.
8. Lightly grease a 9x14-inch pan with a light coating of non-stick 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 it 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.
9. Pour the batter into the pan and spread it evenly around the inside. Sprinkle a light coating of sugar—about 2 tablespoons-over the entire top surface of the batter. Gently shake the pan from side to side to evenly distribute the sugar over the batter. Bake for 25 to 28 minutes or until the cake begins to pull away from the sides of the pan.
10. 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 airtight container.
Makes 21 bars.
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