Line a large cookie sheet with parchment paper.
Pour milk chocolate chips into microwave safe bowl, and heat on high until fully melted. Be sure to stop and stir the chocolate every 30 seconds to prevent chocolate from getting scorched.
Spread melted chocolate onto parchment paper. Make sure the chocolate is thick enough to allow the jellybeans to sink into it a bit, but still thin enough to make it easy to break apart after it freezes.
Throw the Jellybeans onto the melted chocolate.
Warm up the white chocolate chips in a clean microwave bowl the same way you did with the milk chocolate chips, stirring every 30 seconds until fully melted.
Take a fork and dip it into the melted white chocolate, and then hold the fork up above the bark and swing it back and forth, allowing the white chocolate to drizzle across the top.
Place cookie sheet into fridge and allow to cool and solidify. Once all of the chocolate is in solid form again, gently break the chocolate up to make individual bark pieces.