Ooh, well techniquely you could use hard kraft style carmels if your apricot thins out the carmel enough. Ice cream style carmel also might work depending on which brand of carmel and how much apricot your using. I personally wouldn't really do either (maybe if I saw your recipe that would make things clearer), but I'd make my own simple carmel glaze or carmel frosting. If your putting this over a brownie purchased carmels are fine, but over a cake you'll have a much harder time.
The best way to help you is if you could post your recipe. Does it call for purchased carmel or are you trying to short cut a step and substitute purchased carmels in it's place?
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