Preheat your oven to 350°F and line an 8-inch square pan with parchment paper to create a sling.
In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form a compact base.
Whisk the sweetened condensed milk and cocoa powder together until completely smooth.
Evenly pour the cocoa-milk mixture over the graham cracker base.
Layer the hazelnuts, dried cranberries, and half of the chocolate chips over the condensed milk layer.
Bake for 25 minutes or until the edges are golden and the center is set.
Remove from the oven, sprinkle the remaining chocolate chips and coconut over the top.
Allow to cool completely before using the parchment sling to remove the bars from the pan for clean slicing.