Add Dark Chocolate Chips (1 cup) and Creamy Peanut Butter (2/3 cup) to medium saucepan and cook over low heat, stirring frequently until chocolate and peanut butter are melted. You can also do this in a microwave-safe bowl, heating chocolate and peanut butter together for 30 seconds, remove and stir, then continue heating in 20-second intervals, stirring in between until the chocolate is melted and a smooth consistency is reached.
Meanwhile, crush Unfrosted Shredded Wheat Cereal (4 cup) until they are in fairly small pieces. You can add the cereal to a gallon ziplock bag and roll with a rolling pin, chop them with a knife, or just use your hands to gently crush them.
Once chocolate and peanut butter mixture is ready, remove from heat and stir in cereal, mixing for several minutes until cereal is well coated. If it looks too dry, add another spoonful of peanut butter.
Add a fairly large spoonful of mixture to a parchment-lined baking sheet, rounding the outer edges and creating a dip in the center for the "eggs." Continue with this process until all nests have been added to the tray, then add three small "eggs," Jordan Almonds (90), to each nest and refrigerate. The cookies will firm up and hold together better once they've been refrigerated.
Store in refrigerator and set out just before serving. Enjoy!