Heat the Oven or Grill to 350 degrees.

Break Graham Cracker into smaller pieces..reserve some to the side for garnish.

Place most of the pretzels inside a sandwich bag, reserving 2 or 3 to the side, and crush the pretzels using the back of a spoon. They should still be fairly big pieces. We will break up the remaining pretzels finer to mix with our reserved crushed graham crackers later.

Remove the wrappers and roughly chop up the Caramel Rolos.

Mix the larger crushed pretzels, graham crackers, marshmallows, and Rolos in a mixing bowl.

Take all of the mixed ingredients and stuff inside of the waffle cone. The filling should fill up ¾s of the cone, leaving a small area unfilled at top.

Wrap the filled cone tightly with foil.

Place the foil wrapped cone on a baking sheet or directly on the rack.

Bake for 10 to 12 minutes.

While the cone is baking, take the remaining pretzels and graham crackers, and crush both ingredients into a fine powder. Put to the side.

Remove and allow the cone to cool for about 2 minutes before unwrapping the cone.

Once the cone is cool enough to handle, place on a plate and drizzle with Hersheys chocolate syrup and dust with the Graham Cracker/Pretzel topping.