Love graham crackers? Make graham cracker butter! This butter is sweet, creamy and super delicious in oatmeal, on crackers or even in a crepe. I combined a bunch of different flavors together but feel free to adjust to your own taste. I am a big fan of biscoff, speculoos spread and cookie butter so this butter was right up my alley. It’s very easy for your child to help as well!
Kid Friendly Tips: Have your child add the ingredients to the food processor. Let them squeeze the lemon into a bowl (don’t want seeds in the butter!). If your child doesn’t like graham crackers, try using a different cookie and experiment. Biscoff cookies can definitely be substituted for the graham crackers. You can also use cinnamon graham crackers if you like more of a cinnamon taste (I added it in the recipe but you may add less if you use cinnamon graham crackers)
1 1/2 sleeves of honey graham crackers
3 tablespoons of light brown sugar (heaping)
1 teaspoon of vanilla extract
2 tablespoons of melted unsalted butter
1 teaspoon of cinnamon
dash of ground all spice
1/3 can of light coconut milk (you can adjust depending on how you like your butter with regard to texture)
squeeze of half a lemon
1. Pulse graham crackers in the food processor until you get fine crumbs.
2. Add sugar, vanilla, butter, cinnamon, ground all spice, coconut milk and lemon.
3. Combine until creamy. I would taste taste while you add the ingredients so that you can adjust accordingly.
4. Pour graham cracker butter into a bowl, jar or container. Keep in fridge. The butter will become thicker as it cools but still spreadable.