In a large mixing bowl, combine your cream, butter, lemon juice, vanilla, and peppermint extracts and mix well using a hand mixer

Mix in one cup of your powdered sugar at a time until you have a thick dough like texture

Use your hands, roll into a ball, and then use a rolling pin to roll out your Peppermint filling to be about 3/8" inch thick (doesn't need to be exact but you do want to keep it rather thick)

Use a small circle cookie cutter to cut out your shapes and freeze them on a parchment paper lined baking sheet for an hour or so

Before you remove them from the freezer, heat your almond bark in a large microwave safe bowl for 90 seconds, stir, and reheat in 15 second intervals until melted

Use a slotted chocolate spoon to lift and dip your peppermint patties into the melted chocolate, let any excess chocolate drop off, and place back on your parchment paper

Immediately top with crushed peppermint and let set for 30 minutes

ENJOY!