I make edibles with all my rosin chips. Don't grind them up. It just makes a mess. You can see that most of the good stuff is right on the surface anyway.
I tried doing a half pound at a time and it it too much. I found that I had to do it in 1/4 pound batches.
Take 4 oz of chips and put them on a cookie sheet and in the over at 240F for 40 (or however you like to decarb).
Put 2 sticks of unsalted butter in a large crock pot and let it melt. Add chips and enough water to cover them.
Cook for as long as you can. I usually go a full day. I would go 2 but I don't like leaving it on overnight so I get up early and put them on. Then, last thing at night, I strain them. About 10 hours. I stir often because the chips will lay flat on top of each other and they need stirred.
The chips 'melt' so it is very difficult to squeeze the butter out. I am old and fucked up with arthritis so I can not squeeze with my hands. Cheesecloth with 2 sticks in a twisting motion will work. I simply put it in a butter press I made and press it with the same shop press that I use to make the rosin. I usually get 85 to 90% of the butter back this way.
Let it sit overnight and the butter will harden on top.
Drain the water and put the butter in a pan with more water. Heat it up enough to blend it together and then remove from heat and refrigerate to harden again.
Then, wash it again and again until the water comes out clean.
This rosin chip butter is dirty as hell and tastes like shit so you want to get it as clean as possible.
Then, use the butter to make something strong like cinnamon cookies or something else with a pretty strong taste.
I also have extreme tolerance issues and I hate to have to eat an entire tray of brownies just for a buzz. This makes it about as strong as I can with what we have to work with.