Preheat oven to 350°F (180°C) and grease and flour a rimmed 18x13-inch (46x33 cm) baking sheet.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, and salt. Then add sugar, vanilla extract, eggs, and butter. Mix until combined. Press the dough evenly into the bottom of the greased baking sheet. Pierce the dough several times with a fork.
Spread apricot jam evenly over the dough.
In a small saucepan, melt butter together with the rum (or water), sugar, and vanilla extract until the sugar is dissolved. Don't let the mixture boil.
Add the ground and chopped nuts. Mix with a spatula until combined.
Spread the nut mixture on top of the apricot jam.
Bake for 30 minutes in the middle of the oven.
Take the baking sheet out of the oven and let the bars cool overnight on the baking sheet before cutting into small triangles (see tips for sizes in the post). It's easier when you put the pan for a few hours in the fridge.
Melt the chocolate and dip the tips into the chocolate. Transfer to a cooling rack and let chocolate set then store at room temperature in an airtight container.