The Edison Recipe

Chill your mason jars or sundae glasses in the freezer for at least 15 minutes so the ice cream doesn't melt quickly during assembly.

Warm 1 cup peanut butter in a microwave-safe bowl for 15–25 seconds, stirring until thin and spreadable but not hot.

Spread a thin, even layer of the warmed peanut butter inside the rim and upper interior of each chilled jar. Immediately roll or press the rim into the 0.5 cup chopped Butterfinger pieces so they adhere. Place jars back in freezer for 5 minutes to set the coating.

Scoop 1 cup of Butter Crunch ice cream into a mixing bowl and fold in 1/4 cup of the chopped Butterfinger pieces. Repeat so each jar will receive about 1 cup of mix (4 jars total). Keep the remainder of ice cream in the freezer between scooping.

Pack about 1 cup of the Butterfinger-folded ice cream into each chilled, coated jar, pressing gently to remove air pockets. Smooth the top and return jars to freezer while you make toppings (about 10 minutes).

Make the chocolate whipped cream: chill a mixing bowl and whisk/beaters for 10 minutes. Pour 1.5 cups heavy cream into the bowl. Add 3 tablespoons powdered sugar and 3 teaspoons unsweetened cocoa powder. Whip on medium-high until soft peaks form (about 2–3 minutes). Transfer to a piping bag fitted with a large round or star tip and refrigerate until ready to assemble.

Chocolate Drizzle

Melt 4 oz chopped semi-sweet chocolate with 3 tablespoons heavy cream in a heatproof bowl set over simmering water (double boiler) or microwave in 15-second bursts, stirring until smooth. If too thick, stir in 1 teaspoon neutral oil or an extra teaspoon of cream to thin. Transfer to a squeeze bottle or small piping bag.

Peanut Butter Drizzle

Warm 4 tablespoons peanut butter gently in the microwave for 10–15 seconds until pourable. Stir until smooth and place into a small squeeze bottle or piping bag for drizzling.

Place 6 oz butterscotch chips in a small microwave-safe bowl with 2 teaspoons heavy cream. Microwave in 15-second bursts, stirring between bursts, until melted and glossy. Stir smooth and transfer to a small drizzle container. Keep warm over a bowl of hot water if needed to maintain pourability.

Preheat oven to 325°F (160°C). In a small bowl combine 0.5 cup graham cracker crumbs and 2 tablespoons melted butter. Press the mixture into the bottom of a small (4-inch) round or square oven-safe dish to form a compact crust.

In a medium bowl beat 8 oz room-temperature cream cheese until smooth. Add 1 tablespoon granulated sugar, 1 egg yolk, 1/2 teaspoon vanilla extract and 1/4 cup finely crushed Butterfinger pieces. Mix until combined and smooth but do not overmix.

Pour the cheesecake batter over the prepared crust and smooth. Bake for 18–22 minutes until the edges are set and the center slightly jiggles. Remove from oven and cool to room temperature, then chill in refrigerator 30 minutes to firm.

When chilled, cut a slim wedge or small slice (about 1/4–1/6 of the mini cake). Melt 2 oz semi-sweet chocolate and dip one edge of the slice into chocolate, letting excess drip off. Chill until chocolate sets. Keep refrigerated until assembly; bring out just before garnishing.

Remove the prepared ice cream jars from the freezer. Pipe a generous swirl (about 1/3 cup) of chocolate whipped cream on top of each ice cream-filled jar.

Drizzle each whipped-cream-topped jar with the chocolate drizzle (about 1 tablespoon each), peanut butter drizzle (about 1 tablespoon each), and a light splash of the warm butterscotch drizzle (about 1 teaspoon each).

Press a chocolate-dipped Butterfinger cheesecake slice on the side of the whipped cream or rest it standing in the whipped cream as a garnish. Sprinkle an additional 1–2 tablespoons of chopped Butterfinger pieces over the top, and add optional sprinkles if desired.

Serve immediately with a long spoon. If preparing ahead, keep jars covered and frozen; add whipped cream, drizzles, and cheesecake garnish immediately before serving so drizzles and whipped cream look fresh.