Melt the chocolate by placing 1 cup of milk chocolate chips and 1 cup of butterscotch or peanut butter chips in a large microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue to heat in 15-second intervals, stirring until smooth, about 1 minute total.

Gently fold in 4 cups of chow mein noodles using a spatula to coat thoroughly.

Line a baking sheet with parchment paper. Scoop portions of the mixture and form small nest shapes, creating a slight indentation in the center.

Before the chocolate sets, press pastel candy eggs gently into the center of each nest.

Let the cookies sit at room temperature for about 30 minutes to firm up. Alternatively, refrigerate for 10-15 minutes.

Once set, transfer to an airtight container for storage.