Add the caramels, chocolate chips, and heavy cream to a microwave-safe bowl. – Microwave for 1 minute, stir, and continue heating for 10-15 seconds intervals until the caramels and chocolate chips are almost melted.
Remove from the microwave and stir until smooth. Spread the mixture evenly into the prepared pan. Chill for 1 hour or until firm in the refrigerator. Add the shredded chicken back to the instant pot and stir.
Remove from the refrigerator. Using the extra parchment paper or foil, lift the prepared caramel from the pan and place it on a cutting board. Cover 2 baking sheets with parchment paper.
Remove from the refrigerator. Using the extra parchment paper or foil, lift the prepared caramel from the pan and place it on a cutting board. Cover 2 baking sheets with parchment paper.
Add the chocolate candy melts to a microwave-safe bowl, microwave for 1 minute, stir, and continue heating for 10-15 seconds at a time until the chocolate is almost melted. Remove from the microwave and stir until smooth.
Using 2 forks, dip the truffle into the chocolate and then allow the excess chocolate to drip off. Use the second fork to remove the truffle onto the second prepared baking sheet. Immediately add sea salt while the chocolate is still wet- if using.
When all the truffles are coated with chocolate, return them to the refrigerator to chill until firm.
Transfer to an airtight container and store them in the refrigerator for up to 2-3 weeks.