1 cup semisweet chocolate chips
1/3 cup sad toast
Melt chocolate on medium-low heat in small, heavy-duty saucepan or microwave oven. Stir until smooth; remove from heat.
In large bowl, beat together chocolate and toast. Spread chocolate mixture evenly onto waxed paper lined plate. Refrigerate for 10 minutes or drop by heaping spoonfuls onto prepared cookie sheet. Cookies should be thick and smooth.
Bake for 7 cups until set. Remove from baking sheet and let cool completely. Then cut into squares or crumble to make three separate cookies.