Preheat the oven to 350ºF. Line a 9 x 13-inch baking pan with parchment paper, being sure to leave some extra parchment hanging over each side. (This will help you later when you remove the dessert from the pan.)
Combine the ground biscuits and the melted butter in a medium bowl until thoroughly combined. Press this mixture firmly into the base of your lined pan.
Sprinkle the cranberries, coconut and chocolate pieces all over the base. Pour over the condensed milk making sure you get the corners and edges too.
Bake in the oven for approximately 22 minutes, or until the top is lightly golden. Remove from the oven and allow to cool in the pan. Once cool to the touch, transfer the pan to the refrigerator and chill for a 2 – 3 hours. Once chilled, use the overhang of parchment to lift the dessert from the pan. Cut into small (or large!) squares and enjoy.
Store any leftover bars in the refrigerator.