Place wax paper onto a large baking sheet. Support the cookie cutters with some tape (I used white duct tape).
Melt white chocolate with 5 tbsp. of whole milk in a heatproof bowl placed over a saucepan of simmering water.
Place decorating bag into a tall glass, and then pour white chocolate into a bag. Place thin layer of white chocolate into each cookie cutter. Set aside.
Crush candy canes in a food processor. Sift the candy canes into a small bowl and then get ¼ cup of a finely crushed candies and set aside.
Melt semi-sweet chocolate the same way as you melted white chocolate. After chocolate is melted add ¼ cup of finely crushed candy canes. Stir well. Pour it into decorating bag and repeat the process again.
Repeat the step with melting white chocolate again. Pipe out white chocolate on top of the brown chocolate. Sprinkle with crashed candy canes. Refrigerate for an hour and then freeze for 3 hours. Remove from the freezer and push the bark out of the cookie cutters frozen. Let it sit room temperature for 30 minutes before serving.