Place graham crackers in a Ziploc bag and bang until crumbly.
Mix all ingredients except butter in a bowl.
Cut cold butter or margarine into cubes. Mix the butter into the dry mixture to create a crumbly texture. Keep mixing until butter is incorporate and there are no big chunks remaining. The mixture should resemble wet sand.
The crunch can be stored in an airtight container in the fridge for up to a month.