Pulse cookies in a food processor until finely ground, resembling graham cracker crumbs. In a medium mixing bowl, add 2 cups cookie crumbs and melted butter; stir until well blended. Spray a 9x13" nonstick baking pan with cooking spray; line with parchment paper. Press crumb mixture evenly and gently into the bottom of the parchment-lined pan. Top graham crust evenly with coconut and nuts; press firmly. Distribute cranberries, white chocolate chips and apricots evenly over crust; drizzle evenly with sweetened condensed milk. Bake in a preheated 350° oven until bubbly and dark golden-brown on the edges (about 25 min.). Transfer pan to a wire rack; cool completely in pan. Cut into 32 bars; store in an airtight container at room temperature for up to 1 week.