Preheat the oven to 350° F.

In a large bowl add the cake mix, water, butter, and eggs. Mix for 2-3 minutes with a spoon until fully mixed. Set aside.

Use parchment paper or plastic wrap to spread any leftover melted butter from the butter dish into the 9x13 baking dish.

Transfer the batter to the baking dish.

Bake for 30-39 minutes.

Remove from the oven and allow the cake to cool for at least 60 minutes on a cooling sheet.

With the end of a wooden spoon poke holes in the cake.

Drizzle ⅓ cup of caramel sauce over the cake.

In a large bowl add the heavy cream, powdered sugar, and vanilla.

With a hand mixer mix for 4-7 until you have stiff peaks. When you shake the bowl the whipped cream doesn’t move in the bowl. Do not mix too much, as the whipped cream will separate.

Transfer the whipped cream to the top of the cooled cake. Gently spread so the cake is completely covered.

Drizzle ⅓ caramel sauce on top of the whipped cream.

Sprinkle Heath bar crumbles and chocolate chips on top of the whipped cream.

You can serve the cake immediately or even the following day.