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 &quot;chocolatey&quot; 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!
I would suggest a dark, dry caramel. If you make a dark caramel and add just a tiny bit of cream or butter to it at the end, it will be firm and dry (at least, as much as ganache is) and not "sticky", as you say in your question.  The trick will be adding enough butter or cream that the caramel remains pliable, but not so much that it is sticky; you may have to experiment some here.

A dark caramel will also add some bitter notes and contrasting flavors that would otherwise be missing in the chocolate-free bars.