In a large mixing bowl, combine the heavy whipping cream, softened butter, lemon juice, vanilla extract, and peppermint extract. Mix thoroughly with a hand mixer until well blended.

Gradually add in the powdered sugar, one cup at a time, mixing until a thick dough-like consistency forms.

Roll the mixture into a ball and use a rolling pin to flatten the peppermint filling to about 3/8-inch thick.

Using a small circle cookie cutter, cut out shapes from the flattened filling. Place these on a parchment-lined baking sheet and freeze for about an hour.

While the patties are freezing, prepare the chocolate almond bark. Heat it in a microwave-safe bowl for 90 seconds, stirring afterwards and reheating in 15-second intervals until fully melted.

Retrieve your frozen peppermint patties and use a slotted spoon to dip each one into the melted chocolate, allowing excess chocolate to drip off.

Return the dipped patties to the parchment paper, sprinkle crushed peppermint on top, and let them set for about 30 minutes.