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