In a large bowl, beat cream cheese, sugars and vanilla together until smooth and fluffy. Gradually, beat in heavy cream, adding about 1/2 cup of cream at a time. Beat on high until light and fluffy. Fold in about two-thirds of Heath Bars. Transfer to a serving bowl and chill in the refrigerator until ready to serve.

When ready to serve, top the dip with the remaining chopped Heath bars. Drizzle with caramel sauce. Serve with preztels and apples for dipping.