24    Ice cream wafers
185 g  (6 oz.) dark chocolate
15 g  (1/2 oz.) butter
3/4 c  Canned sweetened condensed
Milk
15 g  (1/2 oz.) butter
1 1/2 tb Golden syrup
3 ts Peanut butter

Line a 28 cm x 18 cm (11″ x 7″) lamington tin with aluminum foil.
Cover base of tin with 12 ice cream wafers. Trim wafers where
necessary to fit base perfectly. Remove wafers from tin and cut
remaining 12 wafers to correspond.

Combine chocolate and butter in top of double saucepan, melt
chocolate over simmering water, spread base of tin with half of
chocolate. Arrange wafers over chocolate and refrigerate while
preparing filling.

Combine sweetened condensed milk, butter and golden syrup in
saucepan, stir constantly over medium heat until mixture begins to
stick and bubble on the base of the pan, continue stirring another 3
minutes; stir in peanut butter.

Spread carmel mixture evenly over wafers, arrange rest of wafers on
top. Spread wafers with remaining chocolate. Refrigerate 30 minutes
or until chocolate is set. Stand at room temperature 20 minutes
before cutting. Cut into squares and then into triangles with a sharp
knife.

The recipes says Compound Chocolate is not recommended for this
recipe.