Ganache alternative for “Nanaimo bars”

Introduction

I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with different flavours (I'm thinking maple syrup is the obvious choice, dried apple, and cinnamon).

I need an alternative to chocolate ganache for the top layer.

Replacement Criteria

Taste

I think that my coworkers who dislike chocolate dislike its bitterness and "chocolatey" flavours. If possible, I'd also prefer to avoid the flavours of white chocolate, either by covering it up or using something else.

Texture

The replacement should be something with a bit more tooth to it than icing, since it has to contrast the middle layer, but not something sticky like caramel or hard like crème brûlée.

Relative importance

The most important part is that the replacement doesn't taste like chocolate. I think the contrast in texture is important to the experience of eating a Nanaimo bar, so keeping the texture close to ganache is the next most important part.

Original Ganache Recipe

I am planning on using this Nanaimo bar recipe. The portions of the recipes that deal with the ganache layer are quoted below:

Ganache Ingredients:

4 (1 ounce) squares semisweet baking chocolate

2 teaspoons butter

Ganache Instructions:

…melt the [4 ounces of] semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars.

Additional Comments

I also considered this ganache recipe by Ina Garten. However, I doubt it will be dense enough, so I'll probably end up using the one in the Nanaimo bar recipe.

Would dulce de leche work? I haven't worked with it before so I don't know the consistency.

Thanks!