Score: 3.80 (votes: 5)
This now "Dead Food" was introduced in the mid 90s 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 helps to keep the cake moist and chewy. We can even add a little butter and still keep the total fat per serving at less than 2 grams.
Nutrition Facts
Serving size–1 bar
Nutrition Facts
Serving size–1 bar
Servings–21
Calories per serving–113
Fat per serving–1.8g
Calories per serving–113
Fat per serving–1.8g
Source: Top Secret Recipes Lite by Todd Wilbur.
Get This
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- 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% fat) milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick cooking spray
Do This
1. Preheat the 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 1 cup of sugar to the egg whites and continue to beat until the mixture forms soft peaks.
4. Add the corn syrup, butter, condensed milk, egg substitute, low-fat milk, vanilla, and lemon extract to the mixture while beating.
5. In a separate bowl, combine the flour, salt, and baking soda.
6. While beating the wet mixture, slowly add the dry ingredients.
7. Lightly grease a 9x13-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.
8. 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 pull away from the sides of the pan.
9. 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.
Reviews
Denise
Nov 12, 2007, 22:00
Made these for a bake sale. They were a hit.
My only problem was that I could not find skim sweetened condensed milk. I also used extra fine sugar (not to be confused with 10x) to line the pan and top.
My only problem was that I could not find skim sweetened condensed milk. I also used extra fine sugar (not to be confused with 10x) to line the pan and top.
Russell T
Nov 9, 2007, 22:00
Great Recipe - Tastes just like the real thing. This will be great to make again after all of the holiday leftovers have been eaten - when I'll be on my diet - LOL.
I'm Todd Wilbur, Chronic Food Hacker
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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