In a large mixing bowl, combine the cream, butter, corn syrup, peppermint extract, vanilla extract and lemon juice; mix well using a hand mixer.
Mix in one cup of confectioners' sugar at a time until you have a thick dough like texture.
Use your hands; roll into a ball; use a rolling pin to roll out the Peppermint filling to be about 3/8- inch thick (doesn't need to be exact but keep it rather thick).
Use a small round cookie cutter to cut out shapes; place on a parchment paper lined baking sheet; freeze for an hour or so.
Before removing them from the freezer, heat the almond bark in a large microwave safe bowl for 90 seconds; stir; re-heat in 15 second intervals until melted.
Use a slotted spoon to lift and dip the peppermint patties into the melted chocolate.
Let the excess chocolate drop off; place back on the parchment paper.
Immediately top with crushed peppermint and let set for 30 minutes.
