01 - Line two baking sheets with parchment paper and set aside for later use.
02 - Combine peanut butter, semisweet chocolate chips, and butterscotch chips in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth, approximately 1–2 minutes total.
03 - Add chow mein noodles to the melted chocolate mixture. Gently fold until all noodles are evenly coated with the chocolate mixture.
04 - Scoop approximately 2 tablespoons of the mixture onto prepared baking sheets to form mounds. Use the back of a spoon to create a small indentation in the center of each mound, shaping them into nests.
05 - Immediately place 2–3 candy eggs in the center of each nest while the mixture is still soft and pliable.
06 - Refrigerate the nests for at least 30 minutes, or until completely set and firm.
07 - Serve chilled or allow to come to room temperature before serving.