Graham Cracker Butter
Smooth and creamy cookie butter made from graham crackers.
Ingredients
- 18 graham crackers full rectangle crackers
- 1 tsp cinnamon
- 1/2 cup plus 2 to 3 tablespoons water
- 1/4 cup honey
- 5 tbsp unsalted butter melted
Instructions
- 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.