Preheat oven to 325 degrees and spray an 8x8 square pan with non-stick cooking spray. Set aside. Whisk eggs in a medium bowl. Add oil and water and whisk until well-bended. Add dry brownie mix and stir until combined, batter will be thick.
Pour batter into pan and spread evenly. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
In a large bowl, use your hands to break brownies into small crumbs. Place almond butter and coconut oil into a microwave safe bowl. Heat 30-40 seconds until melted. Pour into brownie crumb mixture, then stir to combine with a large spoon.
Seal graham crackers inside a plastic storage bag and use a rolling pin to crush completely. To assemble the jars, place 1/4 cup of brownie butter into the bottom of each jar, followed by 3 tablespoons of crushed graham crackers and a layer of mini marshmallows. Repeat layers, ending with marshmallows on top.
Seal jars and chill in the refrigerator 10-15 minutes, or until firm. Will keep in the refrigerator for up to one week!