Smooth and creamy cookie butter made from graham crackers.
In a food processor or blender, combine the graham crackers and cinnamon. Pulse until the crackers resemble the texture of sand.
Add 1/2 cup water and pulse until the crumbs become "wet."
Stream in the butter and honey and continue to pulse, about 30 seconds, until the mixture comes together in a smooth, creamy consistency.
If the mixture seems too thick and not spreadable, add an addition 2 to 3 tablespoons water.
Store in an airtight container on the counter for a couple days or in the refrigerator for up to two weeks.