Scottish Tablet Porridge Bars

👨‍🍳 Instructions

1. 1

   Grease and line a 20cm square baking tin with parchment paper.

   💡 Tip: Ensure the parchment paper overhangs the sides for easy removal.
2. 2

   In a large saucepan, melt the butter over a medium heat.

   ⏱️ 2 minutes
3. 3

   Add the granulated sugar, condensed milk, and 2 tbsp of milk to the saucepan. Stir well to combine.

   💡 Tip: Ensure all sugar is dissolved before proceeding.
4. 4

   Bring the mixture to a gentle boil, stirring constantly. Continue to boil for about 8-10 minutes, until it reaches the 'soft ball' stage (around 112°C/234°F on a sugar thermometer).

   ⏱️ 10 minutes

   💡 Tip: Stirring is crucial to prevent burning and ensure even cooking.
5. 5

   Remove the pan from the heat. Stir in the rolled oats and vanilla extract until evenly distributed.

   💡 Tip: Work quickly as the mixture will start to set.
6. 6

   Pour the mixture into the prepared baking tin and spread it out evenly. You can use a spatula lightly greased with butter.

   💡 Tip: Press down firmly to create compact bars.
7. 7

   Allow the bars to cool completely in the tin. This can take a few hours at room temperature or speed up by placing it in the refrigerator for about 1-2 hours.

   ⏱️ 2-4 hours
8. 8

   Once firm, lift the slab out of the tin using the parchment paper. Cut into 12 bars using a sharp knife.

   💡 Tip: For cleaner cuts, warm the knife slightly.

💡 Pro Tips

• ✓Tablet making requires patience; constant stirring is key to achieving the right texture.
• ✓If you don't have a sugar thermometer, test the 'soft ball' stage by dropping a small amount of the mixture into cold water; it should form a soft, pliable ball.
• ✓Store the bars in an airtight container at room temperature.

🔄 Variations

• Add a handful of chopped nuts (like almonds or hazelnuts) to the mixture with the oats.
• Incorporate a teaspoon of ground cinnamon for a warming spice.
• Drizzle with melted dark chocolate once cooled for an extra indulgence.