Line a baking sheet with parchment paper and set aside.
Microwave white chocolate in an uncovered microwave-safe bowl for 1 minute on medium-high power; stir until smooth. (If a few unmelted pieces of chocolate remain in the bowl, don’t attempt to heat it further; it can burn easily.)
Pour white chocolate onto prepared baking sheet and spread it about ⅛ inch thick, into a 7x9-inch rectangle. While white chocolate is still soft, sprinkle with apricots and press them down lightly. Sprinkle with pistachios; set aside 15 minutes to set. When set, cut or break into large pieces and transfer to an airtight container, separating pieces with wax paper.