Several cooking classes are held at the Atlanta Wine School nearby, Sandy Springs in Dunwoody. 

Here is the Easy Peppermint Bark recipe by Chef Jessica.

2 pounds white chocolate, chopped into 1/2-inch pieces

12 large candy canes

1/2 teaspoon peppermint oil

Line an 11-by-17-inch baking sheet with parchment, and set aside.In the top of a double boiler, melt white chocolate, stirring constantly.With a chef's knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

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