3 Amazing Bacon-wrapped dates Secrets

Oh my gosh, there is nothing on this earth quite like the combination of sweet and salty, is there? It’s just pure magic on a plate! When I’m planning a party or just having friends over last minute, I always turn to the easiest, most impressive little finger food I know: bacon-wrapped dates. Seriously, these turn heads every single time. You take a chewy, sticky Medjool date, wrap it in salty bacon, and pop it in the oven till it’s crispy. It’s the definition of an easy party bite. I’ve made hundreds of appetizers over the years, but these stick around because they just deliver that huge flavor contrast so simply. Trust me, if you want your guests raving, this is the recipe you need today.

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Why These Bacon-Wrapped Dates Are the Ultimate Sweet Savory Appetizer

If you are looking for that show-stopping, yet totally simple, snack, this is it! When you take a bite of these bacon-wrapped dates, you get this amazing textural journey. First, you have the crisp, salty snap of the nicely rendered bacon. Immediately after that, your taste buds hit that warm, incredibly soft, caramelized date center! It’s the quintessential sweet savory appetizer that gets people talking.

I love making these because they are such an easy party bite—minimal ingredients, maximum impact. They look elegant, almost like something you’d order at a fancy wine bar, but took you maybe ten minutes to assemble earlier in the week. If you’re trying to find more great ideas for nibbles and snacks to serve your crowd, grab that bacon!

Ingredients for Perfect Bacon-Wrapped Dates

This recipe truly proves that you don’t need a huge grocery list to make something amazing. For these beautiful bacon-wrapped dates, we’re sticking to the core components because they work so well together. Seriously, quality ingredients make all the difference in a simple Medjool date recipe like this one.

• 12 Medjool dates – the bigger and chewier, the better!
• 12 whole blanched almonds – these are our little crunchy surprises inside.
• 6 slices thin-cut bacon, halved crosswise – we only need half a strip for each date.

Ingredient Notes and Substitution Tips for Bacon-Wrapped Dates

When it comes to the dates, please, please use Medjool if you can find them. They are softer and caramelize beautifully. If you use smaller dates, you might have to adjust your baking time a little bit. Now, for the inside: the almond is my go-to, but if you want to get fancy, you can swap it out for a tiny dab of creamy blue cheese or tangy goat cheese. Just make sure the cheese piece is small enough that it doesn’t ooze out everywhere while baking!

Essential Equipment for Making Bacon-Wrapped Dates

Okay, gathering your tools first means we can move fast once the oven is hot! Because time is precious—especially when you’re trying to get appetizers out before Aunt Carol gets impatient—having everything right there makes batch cooking these bites so much smoother.

For this specific recipe, you don’t need anything fancy. I always reach for the same basic items:

• A standard rimmed baking sheet.
• Parchment paper—don’t even think about skipping this unless you enjoy scrubbing burnt sugar off metal!
• A small paring knife or sharp utility knife for pitting the dates.
• Toothpicks, just in case your bacon strips decide to unravel during baking. They are your insurance policy.

That’s it! A truly simple setup for an elegant snack. I usually pull out two baking sheets because they cook so fast, and I like to get them all done in one go.

Step-by-Step Instructions for Bacon-Wrapped Dates

Okay, now that everything is prepped and lined up, the actual cooking goes by in a flash. I really mean it, you whip these out faster than you can set out the other snacks! When I am testing recipes for the blog, I often do a small test batch just like this, and these dates always come out perfectly browned thanks to paying attention to the temperature.

Prepping the Dates and Wrapping with Bacon

First things first: get that oven warmed up to 400 degrees F right away, and line your baking sheet nice and neat with parchment paper. Trust me on the parchment paper, folks—it catches all that wonderful bacon grease so your dates don’t stew in it!

Next, grab your dates. You need to treat them gently. Carefully take your paring knife and slice each Medjool date right down one side, making sure you cut around where that pit is sitting. Scoop that pit right out—we don’t need it!

Now for the stuffing! Take one almond and tuck it right inside that open date. It should fit snugly. Then, take that half-slice of bacon and wrap it tightly around the date. I usually give it a little twist to secure it, and if you’ve used thin-cut bacon, sometimes it stays put all by itself. If you worry about it wiggling loose in the oven, pop a toothpick right through it—call it my insurance against unraveling.

Baking Your Bacon-Wrapped Dates to Perfection

Once they are all wrapped up, place them seam-side down onto that parchment-lined sheet. It’s super important they sit right on the pan so the bacon cooks evenly and gets crisp all the way around!

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They bake for about 15 to 20 minutes. But you need to watch them! We are looking for two things: the bacon has to look crispy, not limp, and the dates should look soft and wonderfully dark, almost like little jewels that have caramelized. If you wanted to, this is the perfect time to mention that little secret tip: before they go in, you can quickly brush them with a tiny bit of maple syrup for an incredible sticky, sweet coating.

When they look perfect, take them out gingerly. Let them cool for just a couple of minutes on the pan so you don’t burn your tongue off, and then, if you used toothpicks, remember to pull those out before you set them out for your guests!

Tips for Success When Making Bacon-Wrapped Dates

I’ve learned a few things over making these dozens of times, mostly through trial and error—which usually involves scraping burnt sugar off a pan! The biggest thing I want you to take away is that bacon needs room to breathe and render its fat properly. If you pile them too close together on the baking sheet, they end up steaming instead of crisping up, and nobody wants rubbery bacon on their snack!

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My first non-negotiable tip is using that parchment paper or a silicone mat underneath. It’s the best thing since sliced bread, especially for sticky treats like this sweet savory appetizer. It saves cleanup time later, which, let’s be honest, is precious time I’d rather spend relaxing after the party instead of scrubbing.

The second big trick for getting that perfect crispiness relates directly to the bacon itself. You absolutely must use thin-cut bacon here. Thick-cut bacon takes way too long to crisp up, and by the time it’s done, your beautiful Medjool dates will have turned into little charcoal briquettes. Thin-cut bacon renders its fat quickly and crisps up right around the time the date gets totally soft and gooey. It’s a time match made in heaven!

Finally, and this is important for serving: these bacon-wrapped dates are truly at their peak temperature-wise right out of the oven. They are meant to be enjoyed warm, shortly after that bacon has finished rendering. If you have a large crowd, try to time your baking so you can pull out one batch every 15 minutes instead of trying to cook them all at once. They just taste so much better when they are fresh and warm from the heat!

Serving Suggestions for This Easy Party Bite

When you serve these, remember they are the absolute star of the snack table, but they love company! Since these are such perfect little tapas bites, think about what else you’ll be enjoying alongside them. They pair beautifully with a simple platter of room-temperature cheeses—maybe some sharp cheddar or creamy brie.

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I often serve them next to something bright and tangy to cut through the richness of the bacon and the sweetness of the date. If you’re looking for another simple appetizer that pulls focus, you have to check out my recipe for Cranberry Brie Bites. They also hit that sweet and salty note, but with flaky pastry as the base!

Storage and Reheating Instructions for Leftover Bacon-Wrapped Dates

Now, let’s be real: there aren’t usually leftovers of these things! They disappear the second you set them out. But just in case you somehow managed to hide a few, we need to talk about storage. You want to make sure that bacon stays as crisp as possible, and the microwave is definitely the enemy of crispiness.

If you have any extra bacon-wrapped dates, pop them into an airtight container. They need to chill in the refrigerator. Honestly, they are fine for about two or three days, but you’ll notice the bacon going a little soft as time passes. That’s just the nature of the beast when you mix fat and sugar!

When you are ready to serve the leftovers, you absolutely want to use the oven again. Do not use the microwave! The microwave will just steam the bacon and make the date soggy. Set your oven—or toaster oven, if you’re only reheating a couple—back up to about 350 degrees F.

Lay those dates out on a fresh piece of parchment paper on a small baking sheet. Heat them for just about 5 to 8 minutes. You’re not cooking them again; you’re just warming them through and trying to encourage that bacon to crisp up again. Keep an eye on them, because the dates can go from warm to overdone pretty fast! When they smell fantastic and the bacon looks tight again, pull them out and send them straight to the table. They taste almost as good as fresh!

Frequently Asked Questions About Bacon-Wrapped Dates

I get so many great questions about these little guys, especially when people are planning big parties! I’m happy to answer the things that might trip you up before you start. Getting these simple elements right makes the difference between a good snack and the best sweet savory appetizer they’ve ever had.

Can I make Bacon-Wrapped Dates ahead of time?

You absolutely can! This is a fantastic make-ahead strategy. I recommend assembling every single one—pitting the date, stuffing in the almond, and wrapping it tightly with the bacon—and then laying them all out on the baking sheet. Keep that sheet covered tightly with plastic wrap in the refrigerator for up to a day. But here’s the key: don’t bake them until you are about 20 minutes away from serving time. Baking them right before you serve ensures that bacon stays super crisp and the dates are gooey and warm, which is the way this perfect Medjool date recipe is meant to be enjoyed!

What kind of bacon works best for Bacon-Wrapped Dates?

This is a big one! You must use thin-cut bacon, period. If you use thick-cut bacon, you run into a really frustrating problem: the date will be falling apart, perhaps even burning, long before that thick bacon strip ever gets crispy. Thin-cut bacon renders its fat much faster, which means faster crisping and less chance of those lovely dates stewing in a pool of grease. It makes for a much cleaner, crispier final product!

Are these Bacon-Wrapped Dates suitable for a keto diet?

That’s a great question, especially since I noted these are naturally gluten-free! Medjool dates are actually quite high in natural sugars, so if you are following a strict keto plan, this exact recipe probably isn’t ideal as written. However, the concept is totally adaptable! You could skip the date and wrap something else keto-friendly, like a slice of jalapeño stuffed with cream cheese, in bacon. If you struggle with sticking to complex diets like keto, sometimes relying on something like keto meal plan delivery can help you stick to simpler recipes throughout the week. For this specific recipe, though, embrace the sweet sugar because that’s half the fun!

Estimated Nutritional Information for Bacon-Wrapped Dates

Now, before we wrap this up, I always like to give you a little snapshot of what’s inside these amazing little treats. Since we are using bacon and dates, we know we are getting a good mix of carbs from the fruit and fat from the pork, but it’s good to see the general breakdown. The nutrition facts below are just what I pulled together based on using standard thin-cut bacon and the almonds.

Please remember, this is just a guide! My kitchen uses specific brands sometimes, so your sodium or fat content might vary slightly depending on the bacon you grab off the shelf. I always tell folks in my classes that cooking for your family should feel relaxed, not like counting every single calorie, but it’s good information to have handy!

• Serving Size: 1 date
• Calories: 105
• Sugar: 7g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 10g
• Protein: 3g

See? Not too bad for something that tastes this decadent. They are naturally gluten-free, too, which is a bonus for making sure everyone at the party has something delicious they can enjoy!

Simple Bacon-Wrapped Dates with Almonds

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Make this easy, sweet and salty appetizer using Medjool dates, almonds, and bacon for a perfect party bite.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 12 Medjool dates
• 12 whole blanched almonds
• 6 slices thin-cut bacon, halved crosswise

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Instructions

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Prepare the dates: Carefully slice each date lengthwise down one side and remove the pit.
3. Stuff each date with one almond.
4. Wrap each stuffed date with one half-slice of bacon. Secure the bacon with a toothpick if necessary, though a tight wrap often holds itself.
5. Place the wrapped dates seam-side down on the prepared baking sheet.
6. Bake for 15 to 20 minutes, or until the bacon is crisp and the dates are soft and caramelized.
7. Remove from the oven and let cool slightly before serving. You can remove the toothpicks before serving.

Notes

• For extra flavor, you can brush the dates lightly with maple syrup before baking.
• If you skip the almond, you can stuff the dates with a small piece of blue cheese or goat cheese instead.
• These are best served warm shortly after cooking.

Nutrition

• Serving Size: 1 date
• Calories: 105
• Sugar: 7
• Sodium: 95
• Fat: 7
• Saturated Fat: 2
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 1
• Protein: 3
• Cholesterol: 20