Preheat oven to 350°F and line a 11x7” rectangle pan with parchment paper, leaving an overhang for easy removal. Lightly spray with baking spray.
In a large bowl, combine melted butter, both sugars, and vanilla. Mix with an electric mixer on medium speed until ingredients are incorporated. Add eggs and mix until just combined.
Next, add flour, baking soda, and salt. Mix until the dry ingredients are completely incorporated. Fold in 1 ½ cups chopped peppermint bark.
Spread dough in the prepared pan. Sprinkle top of dough with remaining chopped peppermint bark.
Bake for 25 to 30 minutes, or until top is golden brown and cookies are set in the center.
Remove from oven and let cookies cool. Remove from pan by lifting by the parchment paper. Cut into bars to serve. Store in an airtight container at room temperature.