When I think about all the things that I want to bring back from 2008, what tops the list are Season 2 of 30 Rock (OK, partially in hopes of Mystic Pizza: The Musical actually becoming a thing), the chipotle shrimp burrito from La Taqueria in Park Slope (RIP), and the trench coat from Zara that I left in a taxi after too many cocktails at Death & Co. (I mean, at the time I was just thrilled to get in.) Those things may be lost forever, but it turns out there is one thing I can relive: the Snickers Rockin' Nut Road Bar ($1.09).
You may remember seeing the bar on shelves for a short time in 2008, when it became Mars' most successful Snickers special release of all time. The bar is composed of a layer of marshmallow-flavored nougat covered with almonds and caramel and enrobed in dark chocolate.
Wait. Where are the peanuts? Yeah, PSA for peanut lovers: though the packaging looks extremely similar to a regular Snickers bar, the two candies are completely different. That's not a bad thing, but if you're looking for a riff on tradition (or just...peanuts) you won't find them here.
Rockin' Nut Road reminds me much more of Milky Way Midnight, which happens to be one of my favorite candy bars. The layer of marshmallow nougat is sweet—really sweet, with just a mild nougat flavor. I understand that people might cry out against the lack of either major mallow or nougat flavor, but what can I say? I enjoy it. The almonds do a good job of adding a nutty flavor (though I'd describe it as simply "nutty" rather than particularly almond) which balances out the sweetness of the nougat. Like in the Midnight Bar, the choice of dark chocolate is essential. Even though it's not bitter or complex by any real means, it still does a job of providing contrast to the interior.
Overall, I enjoyed the bar and I'm sure my Milky Way Midnight brethren will feel the same. My plea to Mars? Offer it in a mini size. It's sweet enough that a Fun Size would satisfy any intense sugar craving. Not to say that I wouldn't horde them on Halloween.
About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios