Preheat oven to 350°.

Line the bottom and sides of an 8-inch square baking pan with parchment paper and set aside.

In a large bowl, melt the butter and semi-sweet chocolate using a double boiler.

Once melted stir in sugar, then add the vanilla extract, and eggs and mix well.

Gradually stir in flour and salt until combined well.

Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted in the center of brownies come out clean.

Cool the baked brownies completely. It is important that you have fully cooled brownies.

While the brownies are cooling if needed use a rolling pin and crush your peppermint candies.

Once the brownies are cooled, melt the white chocolate in the double boiler.

Once the white chocolate has melted add in the crushed peppermint candies and mix well.

Pour the white chocolate and peppermint on top of the brownie layer and spread evenly on top of the brownies.

Place in refrigerator until top hardens.

Once the peppermint bark layer is cooled and hardened, use a knife to cut the brownies into squares and transfer brownies to an airtight container to store or onto a dessert platter to serve.