Bacon Wrapped Dates
Bacon wrapped dates are a crowd-pleaser with minimal effort. Sweet dates wrapped in crispy bacon tastes delicious!
Bacon Wrapped Dates
My cousin first brought bacon wrapped dates to a Christmas party several years ago. It took me one bite and it was my new favorite appetizer!
The dates are sweet and paired with the salty bacon, they go together amazingly well.
Plus, they are so easy to make. You just wrap up the dates in bacon, cook and they are ready to go!
And, if you want, it’s easy to add different fillings inside the dates, such as cheese or nuts.
Ingredients
Pitted dates: Choose Medjool dates for their size and natural sweetness. They’re the best for wrapping in bacon since they hold up well during cooking and offer a rich, caramel-like flavor.
Bacon: I used thick-cut bacon for the pictures and most of the time. Thin cut bacon can be used also, just make sure to check them before the cook time is done as they will cook a bit quicker than thick-cut.
Toothpicks: Wooden toothpicks are ideal for securing the bacon around the dates. Make sure to soak them in water for about 10 minutes before using them to prevent burning during baking.
How to Make
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Take each pitted date and wrap it with a half-slice of bacon, securing it with a toothpick.
Make sure the bacon is snug around the date to ensure it stays in place as it cooks.
Place the wrapped dates on the prepared baking sheet, arranging them in a single layer.
Bake for 15-20 minutes, flipping them halfway through, until the bacon is crispy and browned.
Once done, remove from the oven and serve them warm for the best flavor and texture.
Leftovers/Storage
Store leftover bacon-wrapped dates in an airtight container in the fridge for up to 4-5 days.
To reheat, place them in a preheated oven at 350°F for 5-7 minutes until warm and crispy.
Tips & Tricks
Here’s some tips & tricks for making these bacon wrapped dates:
Use Medjool dates for their sweet, chewy texture and rich flavor. They’re perfect for wrapping in bacon and won’t dry out. Plus, I love how large they are. I’ve tried other types of dates in the past and I don’t like how small they are.
Soak toothpicks in water for 10 minutes before using them to prevent them from burning while baking.
Add a fun twist by stuffing the dates with almonds, cheese, or even a small spoon of cream cheese for extra flavor before wrapping in the bacon. Or you can also do a variety with 1/2 stuffed and 1/2 unstuffed.
For a lighter option, use turkey bacon, but keep in mind it won’t be as crispy.
If making these for a party, make them ahead and store in the fridge—just reheat in the oven for a few minutes when you’re ready to serve.
F.A.Q.
What if my bacon isn’t crisping up in the oven?
Try cooking the dates for a little longer or increase the oven temperature to 425°F to help the bacon crisp up faster.
Bacon Wrapped Dates
Ingredients
- 16 Pitted dates if possible get Medjool dates – they are sweet and full of flavor
- 8 Bacon slices cut in half
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each date in a half-slice of bacon and secure with a toothpick.16 Pitted dates, 8 Bacon slices
- Place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, flipping halfway, until bacon is crispy.
- Serve warm.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
