Get all of your ingredients ready, and have everything in place to use when needed. Be sure all of your ingredients are at room temperature.

Poor the pretzels into a sieve, and shake gently to remove the excess salt. Break the pretzels into irregular pieces, and set them aside while you temper the chocolate.

Follow these directions to temper your chocolate, using 2 oz (1/3 c) of the mini chips. Save the rest of the mini chips for later. Stir in the vanilla extract, and then mix in the pretzels.

Drop the mixture into 18 little stacks on a sheet of parchment. Make a well in the center of each nest for the jelly bean eggs. Allow the nests to fully harden before proceeding.

Divide the jelly beans into groups of four colors that look pretty together. Heat the remaining mini chips on 50% power for 30 seconds at a time, stirring after each interval, until the chocolate is melted.

Spoon a little of the melted chocolate into the well of a nest, then firmly press four jelly beans into the chocolate. Repeat until all the nests are done.

Chill the nests in the fridge for 30 minutes before wrapping them in clear cellophane or adding them to treat bags. Only take one or two nests out of the fridge at a time, because you want the chocolate to be very hard while you wrap each nest. This keeps the chocolate from melting and smearing on the plastic. Once they are wrapped, the nests can be stored at room temperature.