Place parchment or wax paper on top of a cookie sheet. Set aside.
In a medium bowl combine granola and cranberries. Set aside.
In a microwave safe bowl put half of the chocolate chips and all of the coconut oil. Microwave on high for 25 seconds at a time until melted, stirring between.
Once melted, add the other half of the chocolate chips and stir until they're all melted. This is a simple way to temper chocolate so it will stay hard at room temperature.
Pour chocolate on to parchment or wax paper. Spread about ¼" thick.
Pour granola mixture on top and pat down to ensure it all sticks.
To keep the chocolate shiny, allow to cool at room temperature, but if you're in a hurry, or your chocolate did not temper right, go ahead and put it in the refrigerator to harden.
Once hard break into bite size pieces and put into Tupperware, ziplock or a cute container to give as a gift.
Store in an air tight container at room temperature or in the refrigerator. It will stay fresh for up to 1 month.