In a large microwave-safe bowl, add the chocolate chips and coconut oil. Microwave for one minute, then stir and if chocolate is not melted and smooth, microwave in 30-second intervals, stirring after each.
If making small nests, crush the pretzels lightly into small pieces, the largest maybe a little larger than an inch, if making larger nests, the pieces can be larger. You’ll want mostly the larger pieces so don’t crush them into a powder, just reasonable sizes.
Toss the pretzels into the chocolate mixture, stirring with a spatula to coat. Scoop into piles of the coated pretzels onto wax or parchment paper and form into nests or spray large or mini muffin tins lightly with cooking oil and drop the coated pretzels into them, using a spoon to make a smallish well in the center. These will be rustic.
Before the chocolate has hardened, add three eggs to each nest; depending on how quickly you work, you may wish to make about six nests, then add the eggs, then continue with the rest.
Let chocolate harden before serving, preferably about an hour in the fridge. Serve cool or at room temperature. Store in an airtight container with parchment or wax paper in between layers, in a cool place or in the refrigerator.
If making a peanut butter variety, add about three to four tablespoons of peanut butter to the chocolate chips before microwaving and cut the butter or oil back to one tablespoon. Peanut butter variety will be softer; serve cold.
Notes:
The size and amounts are variable; depending on how many small nests are made, and the size of the bag of eggs, one bag of eggs may not give three eggs on each nest. I was about six eggs short on three nests when making 48 nests.