Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.

In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar.

Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.

Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix.

Fold in 1 cup of chopped peppermint bark. Spread evenly into prepared pan and sprinkle the remaining 1/2 cup of peppermint bark on top of the brownies.

Bake for 25 to 30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool completely.

Place the white chocolate chips in a small microwave safe bowl. Place the bowl in the microwave and heat in 30 second intervals until the chocolate is smooth, stirring occasionally.

With a spoon, drizzle the white chocolate over the brownies and immediately sprinkle with crushed peppermint candy. Let sit for 15 minutes so the chocolate can harden. Cut into squares and serve.