I would chop them up in small pieces and add them to a cookie recipe along with a cup or so of rice crispies. Yum! I love adding and trying new things to cookie recipes. Plus I seen someone do that on chopped one time and looked delish! lol

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This is a killer chocolate recipe. You must love chocolate though!! Chocolate Chocolate Soufflés (recipe courtesy of Emeril Lagasse) Yield: 4 servings 2 teaspoons unsalted butter, softened 1/2 cup sugar 8 ounces semisweet chocolate, break up into chunks 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier Confectioners' sugar, for dusting Grand Marnier Chocolate Sauce 1 cup heavy cream 1 tablespoon butter 1/4 cup Grand Marnier 4 ounces semisweet chocolate, finely chopped In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve with the souffle. . Preheat oven to 400 degrees F. Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin. Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat. In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. Emeril recommends serving with the chocolate sauce, but I felt it was rich enough and very delicious without the sauce.

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn