Dollar Dollar Bill Y'all Recipe

Make dough

Preheat oven to 350°F (175°C). In a bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup cocoa powder, 0.5 cup granulated sugar, 0.5 tsp sea salt, and 0.5 cup graham cracker crumbs until uniform.

Cut in butter

Using a pastry cutter or fingertips, cut 0.75 cup cold cubed unsalted butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Add yolk and bind

Mix in 1 large egg yolk and 1 tsp vanilla extract until dough comes together. If dough is too dry, add 1–2 tsp cold water, one at a time, just until it holds when pressed.

Press and blind-bake

Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom (or a 9-inch pie dish) to form an even crust. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 8–10 more minutes until set and slightly darkened at edges. Let cool completely in the pan on a rack.

Prepare dulce de leche (if using condensed milk)

If making dulce de leche from sweetened condensed milk: remove label from a 14-oz can, submerge the unopened can in a pot of simmering water ensuring it's always covered by at least 1 inch of water, and simmer gently for 2–3 hours for a deep caramel color (top up water as needed). Cool completely before opening. Alternatively use store-bought dulce de leche (14 oz).

Finish dulce de leche filling

In a small saucepan over low heat, combine 14 oz dulce de leche, 2 tbs unsalted butter and 0.25 cup heavy cream. Warm and whisk until smooth and glossy, about 2–3 minutes. Remove from heat and whisk in 0.25 tsp flaky sea salt. Let cool until pourable but not hot (10–15 minutes).

Layer into crust

Pour the dulce de leche mixture into the cooled crust, smoothing to an even layer about 1/4–1/3 inch thick. Chill in the refrigerator for 20 minutes to set while preparing the chocolate layer.

Make chocolate ganache

Place 8 oz chopped dark chocolate in a heatproof bowl. Heat 0.5 cup heavy cream until it just begins to simmer, then pour over the chocolate. Let sit 60 seconds, then whisk until smooth. Whisk in 1 tbs unsalted butter until glossy.

Assemble chocolate layer

Allow ganache to cool 5 minutes, then pour it over the chilled dulce de leche layer, tilting the tart to create an even layer. Sprinkle 1 cup mini marshmallows over the warm ganache so they adhere. Return tart to refrigerator for 10–15 minutes so the ganache firms but marshmallows retain a little chew.

Make Swiss meringue (marshmallow-like)

Set a heatproof bowl over a pot of barely simmering water (double boiler). Combine 4 room-temperature egg whites, 1 cup granulated sugar, and 0.25 tsp cream of tartar. Whisk constantly until sugar dissolves and mixture reaches 160°F (or feels warm and sugar-free between fingers). Remove from heat.

Whisk to stiff peaks

Transfer the warm egg-white mixture to a stand mixer fitted with a whisk (or use a hand mixer). Whip on medium-high speed until glossy stiff peaks form and the bowl is cool, about 6–8 minutes. Beat in 1 tsp vanilla extract at the end.

Pipe or spread and torch

Spoon or pipe the meringue over the marshmallow-studded chocolate layer in decorative peaks. Using a kitchen blowtorch, carefully toast the meringue evenly until golden brown peaks form, rotating the tart as needed. If you don't have a torch, place under a very hot broiler for 30–60 seconds, watching constantly to avoid burning.

Finish and chill briefly

Once the meringue is toasted, if desired, chill the tart in the refrigerator for 10–15 minutes to set the layers for cleaner slices.

Decorate with gold and crumbs

Carefully apply small pieces of edible gold leaf to the surface to mimic 'Gold Brick Jewel' accents. Sprinkle 0.25 cup graham cracker crumbs lightly around the edges and finish with a tiny pinch (0.125 tsp) of coarse sea salt over the dulce de leche edge to brighten flavors.

Slice and serve

Use a hot, dry knife (dip in hot water and wipe dry between cuts) to slice clean pieces. Serve immediately at room temperature so the meringue is soft and the marshmallow layer is gooey.