i bought milk chocolate but on the back it says 65% compound chocolate?!

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It means before the other ingredient were added, mix and the bar set into its shape the base chocolate used was 65% cocoa solids, higher numbers mean darker less sweet base chocolates, here in Canada I use mainly dark ones as I am diabetic, so I look for 75-85% cocoa solids, they have slight sweetness but a bit of a bitter edge, milk chocolate is made by melting the compound, adding milk ingredients, sugar and binders or emulsifiers to make it smooth and creamy, I worked with an Australian pastry chef in Singapore and we used mostly Belgium and Swiss in our products at the hotel we worked at in 1986.