Peanut Butter-Pretzel Bonbons

In a large bowl with a hand-held electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Using a large rubber spatula, fold in the pretzel sticks and toffee bits. Cover and refrigerate the mixture until firm, 2 to 3 hours.

Roll heaping tablespoons of the mixture into 1-inch bonbons. Place on a baking sheet lined with parchment paper. Cover the bonbons with plastic wrap and freeze until very firm, about 30 minutes.

Combine the chopped chocolate and shortening, cut into small bits, on a large, microwave-safe dinner plate. Microwave at half-power for 1 minute. The chocolate will appear soft and shiny but will still hold its shape, so stir the chocolate until it’s smooth. If the chocolate is not completely melted, heat in 30-second increments, again stirring until smooth. Transfer the chocolate to a medium bowl. (If using confectionery coating, repeat this process without using the shortening. If using dipping chocolate in a tub, follow the dipping directions listed on the container.)

To make dipping the bonbons easy, and less messy, try wearing latex gloves, available in most pharmacies. Working with one bonbon at a time, quickly dip it in the melted chocolate, rolling it around to coat it completely. Rest the bonbon on a fork and let any excess chocolate drain away. Immediately roll the bonbon in the chopped peanuts or chocolate jimmies and place on the parchment-lined baking sheet to harden. Alternatively, place the dipped bonbon without the jimmies or nut coating, on the parchment-lined baking sheet and top with one perfect salted peanut or a sprinkling of crushed English toffee, or when the bonbon is firm, drizzle lightly with melted white chocolate.