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Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, combine 1/2 cup creamy peanut butter, 1/3 cup honey, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir constantly for 2–3 minutes until smooth and well combined, without boiling.
In a large bowl, toss 2 cups old-fashioned rolled oats, 1/2 cup mini chocolate chips, and 1/4 cup dried cranberries until evenly mixed.
Pour the warm peanut butter mixture over the oat mixture. Stir thoroughly with a spoon or spatula until all oats and add-ins are evenly coated.
Transfer the mixture into the prepared pan. Press very firmly and evenly with the back of a spoon or spatula to compact the mixture.
Refrigerate for at least 2 hours to allow the bars to set and become firm.
Use the parchment overhang to lift the granola block from the pan. Place on a cutting board and cut into 12 bars with a sharp knife.