Melt chocolate in a microwave-safe bowl on 50% power in 30 second intervals until melted, about 2 to 3 minutes. Line a plate or baking sheet with parchment paper. Using a silicone brush, brush melted chocolate on the insides and outsides of the waffle cones and place on baking sheet. Refrigerate for at least an hour. Using a clean meat mallet or heavy tool, lightly break apart the waffle cones.

Preheat oven to 325 degrees. Prepare an 8-inch square baking pan by adding parchment paper -- making a sling.

Cream brown sugar and egg using a until it's light and fluffy using an electric mixer. Add vanilla extract and melted butter and mix well.

In a separate bowl, add flour, baking soda and salt. Mix well with a rubber spatula.

Add the dry ingredients to the wet ingredients in two batches and incorporate with a rubber spatula. Don't overmix the batter.

Pour blondie batter to the baking pan. Spray an angled spatula with baking spray and use the spatula to spread the batter evenly and smooth over the top.

Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Place baking pan on wire rack and allow to cool for five minutes. Remove from baking pan by grabbing a hold of the parchment paper sling and placing on top of the wire rack. Allow the blondies to completely cool before cutting.

Cut blondies into 16 squares and then slice each piece in half creating two halves like a sandwich. Add chocolate dipped waffle cone bits and drizzle 1 to 2 teaspoons of caramel sauce and assemble like a sandwich!