Apricot and Pistachio Bark

Line a baking sheet with parchment paper and set aside.

Microwave white chocolate chips in an uncovered microwave-safe bowl for 1 minute on medium-high power, then 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 1/8 inch thick, into a 7x9-inch rectangle. While white chocolate is still soft, sprinkle with apricots and press down lightly. Sprinkle with pistachios and set aside for 15 minutes to set. When set, cut or break into large pieces and transfer to an airtight container, separating pieces with wax paper.