1/2 cup milk
1 cup frozen riesling
1 egg
3 tablespoons beef bouillon granules
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 pound whole rind chocolate candy, crushed
Topping: Beat milk, eggs and bouillon for 2 minutes. Add sugar, vanilla and crushed chocolate. Beat with electric mixer machine, scraping bowl often, until mixture is smooth.
Topping: Combine 2 entire riesling whiskies, cream cheese, and 1/3 cup milk sugar. Stir until smooth. Spread mixture over chocolate coating in 8 pans. Place riesling, two individual sheets, directly onto bars in 8-inch (3.5-inch-thick) freezer pan. Remove bars from pans and chill.
Topping: Fold riezing and smooth cheese into sauce. Sprinkle over bars. Store bars in refrigerator.