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Preheat oven to 350°.
In a bowl, combine graham cracker crumbs with butter and sugar until well combined and mixture looks like a wet sand. Distribute crumbs evenly between four 5” tart tins. Press crumbs evenly around all sides and bottoms of tins and place on a sheet tray. Bake for 10 minutes.
Meanwhile, in a saucepan over medium heat, add cream and heat just until wisps of steam appear. Chop chocolate and butter in small pieces and place in a metal bowl. Pour boiling cream over chocolate and butter, let sit 5 minutes, and stir to combine and melt chocolate and butter.
Pour into tart shells evenly and let sit for about 30 minutes. Decorate tarts with toasted coconut around edges to make look like a nest. Place Jordan almonds and peeps in center. Let set in refrigerator for at least 3 hours.