Line a square 8 by 8-inch pan with foil leaving excess over the sides to make removing easier.

In a microwave safe bowl, add caramels, chocolate chips, and cream.

Heat for 1 minute, stir and continue heating for 10-15 seconds at a time until the caramels and chocolate chips are almost melted.

Remove the bowl from the microwave and stir until smooth.

Spread the filling mixture evenly into the prepared pan.

Chill in the refrigerator for 1 hour or until firm.

Remove the filling mixture from the refrigerator and using the extra foil, lift the mixture from the pan and place it on a cutting board.

Cover 2 baking sheets with parchment paper

Cut the filling into 30 pieces using a sharp knife.

Roll each piece into a ball and place it on one of the prepared baking sheets.

Return the truffles to the refrigerator to chill for 1 hour or until firm.

Add chocolate candy melts to a microwave safe bowl, heat for 1 minute, stir and continue heating for 10-15 seconds at a time until chocolate is almost melted.

Remove the chocolate from the microwave and stir until smooth.

Work with 4 or 5 truffles at a time and leave the rest in the refrigerator.

Using 2 forks, dip a truffle into the chocolate and allow the excess chocolate to drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.

Immediately add sea salt if using.

When all the truffles are coated with chocolate, return them to the refrigerator to chill until firm, about 30 minutes.

Transfer to an airtight container and store in the refrigerator for up to 2-3 weeks.

Serve at room temperature.