In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth. Scrape down sides of bowl. Add the sugar, vanilla, and salt and beat until combined. You can also do this by hand.

Add the flour and mix just until dough comes together. Divide the dough into four pieces. Wrap in plastic wrap and place in the fridge for one to two hours or up to 24 hours.

Preheat oven to 375 degrees Fahrenheit. Roll each piece of dough into a large circle. Using an eight- or nine-inch round, cut the dough into a perfect circle. I recommend using a pizza cutter for this task.

In a microwave-safe bowl, heat the chocolate chips in 30-second intervals until smooth and melted, mixing in between with a small spatula, until completely melted and smooth. Add a pinch of salt to chocolate if desired.

Chop the peppermint bark into small pieces.

Spread each circle of dough with three tablespoons of chocolate in a thin layer, leaving 1/4-inch border all around. Sprinkle with chopped peppermint bark and press gently into chocolate.

Using the pizza cutter, cut the dough into eight even triangles. Starting at the longer end, roll up each triangle.

Place the point side down on a baking sheet lined with Gefen Easy Baking Parchment Paper or silicone baking mat.

Brush each rugelach with beaten egg. Bake for 16–18 minutes, until golden. Allow to cool on wire rack.

Make white chocolate drizzle: Combine white chocolate chips with vegetable oil in a microwave- safe bowl. Microwave for 30-second intervals, mixing in between with a small spatula, until completely melted and smooth.

Drizzle white chocolate over the top of rugelach. Top with additional peppermint bark. Allow to set.