In a large mixing bowl combine leftover cake scraps, half of the cookie butter from the jar and half package of the Biscoff cookies, chopped medium fine.

Mix until it is all uniform & evenly distributed then scoop into balls, roll the balls with your hands and then refrigerate while you melt your white & dark chocolates.

Coat the balls with the dark chocolate first and then plunge into the white chocolate for a swirled effect. Transfer to the parchment lined sheet pan to set.