Bacon wrapped dates are a magical sweet-and-salty appetizer that disappear fast at any gathering. With just two main ingredients and minimal prep, they deliver a sophisticated flavor explosion. This version is my absolute best—perfect for parties or a savory-sweet snack.
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Why You’ll Love This Bacon Wrapped Dates
- Perfect flavor balance: Sweet dates and smoky bacon create an irresistible combo.
- Surprisingly easy: Just two main ingredients and minimal hands-on prep.
- Crowd favorite: Always a hit and guests will ask for the recipe.
- Incredibly versatile: Easy to customize with cheese, spice, or glaze.
Ingredients & Tools
- 20 Medjool dates
- 10 slices thin-cut bacon
- 2 tablespoons olive oil
- 1 teaspoon black pepper, freshly cracked
- 1 tablespoon maple syrup or honey (optional, for glazing)
- A pinch of flaky sea salt (for finishing)
Tools: A sharp paring knife, a baking sheet, parchment paper or a wire rack, and toothpicks.
Notes: Use plump, soft Medjool dates for best sweetness and texture. Thin-cut bacon works best for crispiness without burning.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 6 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pit your dates carefully. Medjool dates usually have a pit that needs to be removed. Make a small, lengthwise slit with a paring knife and gently pry the pit out, trying to keep the date intact. It’s a little fiddly but worth it.
- Why thin-cut bacon? Thick-cut bacon is delicious, but it often remains chewy instead of getting crisp by the time the date is heated through. Thin-cut ensures everything is perfectly cooked at the same time.
- Don’t skip the toothpicks. They are essential for securing the bacon so it doesn’t unravel in the oven. Soak them in water for 10 minutes beforehand to prevent them from burning.
- Room temperature is your friend. Let your bacon sit out for 10-15 minutes before you start. Cold bacon is harder to stretch and wrap neatly around the dates.
How to Make Bacon Wrapped Dates
Step 1: Prep Your Dates and Bacon. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this is crucial for easy cleanup and preventing sticking. Take each Medjool date and, using a small, sharp knife, make a single slit down one side. Carefully remove the pit, trying your best to keep the date’s shape intact. If your dates seem a little dry, you can roll them briefly between your palms to soften them up.
Step 2: Wrap and Secure. Take one slice of your thin-cut bacon and slice it in half crosswise, creating two shorter strips. Place a date at one end of a bacon strip and roll it up snugly. You want the bacon to overlap itself slightly. The goal is a single, even layer of bacon around the date—no need for double wrapping. Once wrapped, secure the end of the bacon strip with a toothpick, pushing it all the way through the date to anchor it firmly.
Step 3: Arrange and Season. Place each wrapped date seam-side down on your prepared baking sheet. Make sure they aren’t touching each other; you want hot air to circulate around each one for even cooking and crisping. Now, lightly brush each one with a little olive oil—this helps the bacon crisp up and promotes beautiful browning. Finally, give them a generous crack of fresh black pepper over the top.
Step 4: Bake to Perfection. Place the baking sheet in the preheated oven and bake for 20-25 minutes. You’ll notice the bacon will start to sizzle and render its fat. About halfway through, I like to flip each date over using tongs. This ensures both sides get equally crispy and golden brown. Keep a close eye during the last 5 minutes, as the sugar in the dates can go from caramelized to burnt quite quickly.
Step 5: The Final Glaze and Rest. If you’re using the optional maple syrup or honey, now is the time. Carefully remove the baking sheet from the oven. Using a pastry brush, lightly dab each bacon-wrapped date with the syrup. Pop them back in the oven for just 1-2 final minutes to let the glaze set. Once out of the oven, transfer them to a serving platter and let them rest for about 5 minutes. They will be molten lava hot inside! A final sprinkle of flaky sea salt right before serving makes all the difference.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked wrapped dates on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
- Reviving: Reheat in a 350°F oven for 5-8 minutes to re-crisp bacon.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery, fresh greens cut through the richness of the dates and bacon beautifully, creating a more balanced plate.
- Creamy polenta or risotto — Serve a few of these bites on top of a soft, cheesy polenta for an incredible appetizer or even a light main course.
- Charcuterie and cheese board — They fit right in amongst cured meats, sharp cheeses, and nuts, adding a warm, cooked element to the spread.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are fantastic for cleansing the palate between each rich, savory-sweet bite.
- A bold Spanish red wine — Think a Garnacha or Tempranillo; their berry notes and mild tannins complement the smokiness of the bacon without overpowering it.
- A smoky mezcal cocktail — For a real treat, the smokiness of the spirit echoes the bacon and stands up to the sweetness of the date.
Something Sweet
- Dark chocolate espresso truffles — The bitter dark chocolate and coffee notes provide a sophisticated, not-too-sweet ending that doesn’t compete with the appetizer.
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser after the rich and savory bacon-wrapped dates.
- Almond biscotti — A crunchy, nutty cookie that you can dip into a dessert wine or coffee, offering a lovely textural contrast.
Top Mistakes to Avoid
- Mistake: Using thick-cut bacon. It simply won’t get crispy in the time it takes to warm the date through. You’ll end up with chewy, undercooked bacon or burnt dates. Stick with thin-cut for the best results.
- Mistake: Overcrowding the pan. If the dates are too close together, they’ll steam instead of roast. This leads to soggy bacon, which is the opposite of what we want. Give them some breathing room!
- Mistake: Skipping the toothpick soak. I’ve learned this the hard way. Dry toothpicks can burn and impart a bitter, charred flavor to your beautiful appetizers. A quick 10-minute soak prevents this entirely.
- Mistake: Not letting them rest. The date filling becomes incredibly hot—like little molten sugar bombs. Letting them sit for 5 minutes allows the interior to cool slightly, saving your guests (and you!) from a burnt tongue.
Expert Tips
- Tip: Add a filling for a next-level twist. Before wrapping, you can stuff the date with a small piece of blue cheese, a marcona almond, or even a bit of goat cheese. The cheese gets all melty and creates an even more luxurious center.
- Tip: Partially cook the bacon for extra crispiness. If you’re a crisp-fiend, you can par-cook the bacon slices for just 2-3 minutes in the oven before wrapping. This renders some initial fat and helps them get super crispy later.
- Tip: Use the broiler for a final blast. For that picture-perfect finish, switch your oven to broil for the last 60-90 seconds. Watch them like a hawk! This gives the bacon an irresistible, bubbly, and deeply colored crust.
- Tip: Make them ahead for easy entertaining. You can wrap the dates and secure them with toothpicks a full day in advance. Keep them covered in the fridge on the baking sheet, then just pop them in the oven when your guests arrive.
FAQs
Can I make bacon wrapped dates ahead of time?
Absolutely! You can assemble them completely up to 24 hours in advance. Store them covered in the refrigerator on the baking sheet you plan to cook them on. When you’re ready, just put the cold pan directly into the preheated oven. You might need to add 2-3 extra minutes to the cooking time since they’re starting from a colder state.
What’s the best way to reheat leftovers?
While they are best fresh, leftovers can be revived. The oven is your best bet to re-crisp the bacon. Place them on a baking sheet in a 350°F (175°C) oven for 5-8 minutes until warm and sizzling again. Avoid the microwave, as it will make the bacon soft and chewy.
Can I use turkey bacon or a vegetarian alternative?
You can, but the result will be different. Turkey bacon doesn’t render as much fat, so it won’t get as crispy and the flavor is milder. For a veggie version, try wrapping dates in thin slices of smoked eggplant or using store-bought vegan bacon. The cooking time may vary, so keep a close eye on them.
My dates are very dry and hard. What can I do?
No problem! You can easily revive them. Place the dates in a heatproof bowl and cover them with very hot (almost boiling) water. Let them soak for 10-15 minutes until they plump up, then drain and pat them completely dry with paper towels before using.
Why did my bacon wrap unravel in the oven?
This usually happens for one of two reasons. First, the bacon might have been too cold and stiff when you wrapped it, causing it to contract and pull away. Second, you might not have secured the end firmly enough with the toothpick. Make sure the toothpick goes all the way through the date to anchor the bacon end securely.
Bacon Wrapped Dates
Learn how to make the best Bacon Wrapped Dates! This easy appetizer recipe is a perfect sweet and salty party snack. Get the simple steps and expert tips now.
Ingredients
For the Ingredients
-
20 Medjool dates
-
10 slices thin-cut bacon
-
2 tablespoons olive oil
-
1 teaspoon black pepper (freshly cracked)
-
1 tablespoon maple syrup or honey (optional, for glazing)
-
A pinch flaky sea salt (for finishing)
Instructions
-
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this is crucial for easy cleanup and preventing sticking. Take each Medjool date and, using a small, sharp knife, make a single slit down one side. Carefully remove the pit, trying your best to keep the date's shape intact. If your dates seem a little dry, you can roll them briefly between your palms to soften them up.01
-
Take one slice of your thin-cut bacon and slice it in half crosswise, creating two shorter strips. Place a date at one end of a bacon strip and roll it up snugly. You want the bacon to overlap itself slightly. The goal is a single, even layer of bacon around the date—no need for double wrapping. Once wrapped, secure the end of the bacon strip with a toothpick, pushing it all the way through the date to anchor it firmly.02
-
Place each wrapped date seam-side down on your prepared baking sheet. Make sure they aren’t touching each other; you want hot air to circulate around each one for even cooking and crisping. Now, lightly brush each one with a little olive oil—this helps the bacon crisp up and promotes beautiful browning. Finally, give them a generous crack of fresh black pepper over the top.03
-
Place the baking sheet in the preheated oven and bake for 20-25 minutes. You’ll notice the bacon will start to sizzle and render its fat. About halfway through, I like to flip each date over using tongs. This ensures both sides get equally crispy and golden brown. Keep a close eye during the last 5 minutes, as the sugar in the dates can go from caramelized to burnt quite quickly.04
-
If you’re using the optional maple syrup or honey, now is the time. Carefully remove the baking sheet from the oven. Using a pastry brush, lightly dab each bacon-wrapped date with the syrup. Pop them back in the oven for just 1-2 final minutes to let the glaze set. Once out of the oven, transfer them to a serving platter and let them rest for about 5 minutes. They will be molten lava hot inside! A final sprinkle of flaky sea salt right before serving makes all the difference.05
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