Preheat oven to 350 degrees F.
Line an 11 x 15-inch baking sheet (or jelly roll pan) with parchment paper
Set your graham crackers out so they form a single layer across the bottom of the tray, and there are no gaps. Set aside.
In medium heavy bottom saucepan, heat your butter over medium-high heat until it is melted. Then stir in your brown sugar, and continue stirring as it comes to a boil.
Let it boil for 2 minutes, stir once or twice.
Remove from heat, and pour over graham cracker layer, using a spatula to spread it out so it is nice and even.
Bake for 6 minutes or until the butter mixture is all bubbly.
Meanwhile, heat heavy whipping cream in a microwave safe bowl for 45 seconds to a minute. Then stir in chocolate chips, and continue stirring until smooth.
When graham crackers have baked 6 minutes, remove pan and immediately spread chocolate mixture over the top of the graham crackers.
Sprinkle nuts, coconut, cinnamon chips, and salt over the top.
Refrigerate for at least 30 minutes, then cut into pieces and serve.