Heat the oven to 325°F. With an electric mixer, combine the flour, oats, sugar, cinnamon, and salt; mix on low speed until well combined. Add the butter and mix on medium until the butter is mostly blended and the mixture appears moist and begins to pull together, about 3 minutes. Stir in the pistachios. Reserve 1-1/2 cups of this crumb mixture, stir the dried apricots and chocolate morsels into it, and refrigerate.
Firmly press the remaining mixture into the bottom of an ungreased 13x9-inch baking pan. Bake in the middle of the oven for 25 minutes. Let cool for about 20 minutes (leave the oven on). Spread the apricot preserves evenly on top, leaving a 1/8-inch border around the edge of the crust.
Crumble the reserved crumb mixture over the apricot preserves. Return to the oven and bake until lightly browned and the fruit filling is bubbling all over, including the center of the pan, 35 to 40 minutes. Let cool completely before slicing into 18 bars (or into smaller pieces, if you like).
Photo: Scott Phillips