Bacon-Wrapped Dates – Sweet and Savory Christmas Finger Foods for Parties

Okay, so bacon-wrapped dates are basically the reason I get invited to parties anymore. Like, I brought them once to my cousin’s Christmas thing three years ago, and now people literally ask if I’m bringing “those date things” before they even say hello.

Here’s the thing—I actually burned my first batch so badly that my husband thought someone was grilling outside in December. Spoiler: it was just me, panicking in the kitchen at 6 PM on a Saturday. But now? Now I’ve got this down to a science. Well, sort of. I still occasionally wrap the bacon backward, but whatever.

What Even Are Bacon-Wrapped Dates?

So bacon-wrapped dates are exactly what they sound like—sweet Medjool dates wrapped in crispy bacon. Sometimes people stuff them with cheese or almonds (we’ll get to that). The bacon wrapped dates name varies depending on where you are. Some fancy restaurants call them “devils on horseback” when they’ve got a savory filling, or “angels on horseback” with oysters, but honestly? I just call them bacon-wrapped dates because that’s what they are and I’m not fancy.

The bacon-wrapped dates origin story is kinda murky—I’ve heard they’re British, I’ve heard they’re Spanish tapas-inspired. My neighbor insists her grandmother invented them in Wisconsin in the 70s, which… sure, Jan. But honestly, who cares when they taste this good?

Why You Need This Recipe (Like, Actually Need It)

Look, I’m gonna be honest with you. These things are addictive. Last Christmas, I made 50 of them thinking that’d be plenty for 15 people. Gone in 20 minutes. TWENTY MINUTES. My brother-in-law ate like 12 by himself and then asked if I had more hidden somewhere. (I did. I ate them later.)

The best part? They’re stupid easy. Like, embarrassingly easy for how impressive they look. And if you mess them up—which I have, multiple times—they’re still pretty good. Burned bacon is still bacon, you know?

Ingredients (Go Shopping, Seriously)

Alright, here’s what you need. And please don’t skip anything because I’ve tried every shortcut and they all made things worse.

For the basic bacon-wrapped dates:

• 24 Medjool dates (get the big, soft ones—not those sad dried-out things)
• 12 slices of bacon (I use regular cut, not thick)
• Toothpicks (the fancy ones make you look like you tried)

Optional fillings (pick one or mix it up):

• Whole almonds (bacon wrapped dates with almonds are chef’s kiss)
• Cream cheese (bacon wrapped dates cream cheese style are dangerously good)
• Goat cheese (if you’re feeling fancy)
• Manchego cheese (my personal favorite but it’s pricey)

For the glaze (optional but recommended):

• 2 tablespoons maple syrup or honey
• 1 teaspoon balsamic vinegar (trust me on this)

Shopping tip: Don’t buy pre-pitted dates if you can help it. They’re usually dried out. Get the ones with pits and just… deal with it. Also, bacon quality matters here. I learned this the hard way when I bought the cheapest bacon at Aldi and it basically disintegrated in the oven.

How to Make Easy Bacon Wrapped Dates (Step by Step, Kinda)

Step 1: Prep the dates

Okay, so if your dates have pits, carefully slice them open lengthwise and yank out the pit. Try not to tear the date completely in half—I do this about 30% of the time and it’s fine, they still work.

If you’re stuffing them (which you should because it’s better), stick an almond or a small blob of cream cheese inside now. Don’t overstuff. I did that once and everything exploded in the oven. Looked like a crime scene.

Step 2: Cut the bacon

Cut each bacon slice in half. You want enough bacon to wrap around the date once, maybe one and a half times. Too much bacon and it won’t crisp up properly. Not enough and… well, is there such a thing as not enough bacon? (Yes. Yes there is, for this recipe.)

Step 3: Wrap it up

Wrap each date with a half-slice of bacon, making sure to cover any exposed filling. Secure with a toothpick. This is harder than it sounds because the bacon doesn’t want to cooperate and the dates are slippery and—honestly, just do your best. Mine always look messy but they taste fine.

Pro tip I discovered by accident: Start with the bacon seam-side down on the baking sheet. It helps everything stay together better.

Step 4: The oven method

Preheat your oven to 400°F. Line a baking sheet with foil (seriously, line it, or you’ll hate yourself during cleanup). Arrange your bacon-wrapped dates seam-side down, leaving a bit of space between each one.

Bake for 15-20 minutes, flipping halfway through. You want the bacon crispy but not cremated. Set a timer because I ALWAYS forget and then panic at the 25-minute mark when I smell something burning.

They’re done when the bacon is crispy and golden and the dates are all soft and caramely. If you want them extra crispy, stick them under the broiler for 2 minutes at the end. (Watch them like a hawk during this part—I’ve burned more dates than I’d like to admit.)

Step 5: Optional glaze

While they’re still hot, brush them with a mixture of maple syrup and balsamic vinegar. This step makes people think you went to culinary school. You didn’t. But they don’t need to know that.

Bacon Wrapped Dates Air Fryer Method (Because Of Course)

Okay, so my sister-in-law won’t shut up about her air fryer, so I tried making bacon wrapped dates air fryer style and… yeah, okay, it works really well.

Preheat your air fryer to 380°F. Arrange dates in a single layer (don’t overlap or they’ll steam instead of crisp). Cook for 8-10 minutes, flipping halfway through. The bacon gets SUPER crispy this way, almost too crispy, but some people love it.

The only annoying part is you probably have to work in batches unless you have one of those massive air fryers. Which I don’t. So it takes forever. But the results are good, I’ll give her that.

Let’s Talk About Bacon Wrapped Dates Calories (Don’t Shoot the Messenger)

Look, these aren’t a health food. Each bacon-wrapped date is roughly 60-80 calories depending on the bacon and whether you stuff them with cheese. The bacon wrapped dates calories go up if you use the maple glaze (adds about 10-15 calories each).

But here’s my philosophy: it’s a party. You’re eating three, maybe four of these, not 30. That’s like 240-320 calories total. You’ll survive. Plus you’re walking around at the party, right? That burns like… five calories? I don’t know, I’m not a nutritionist.

If you’re really worried about calories, you can try turkey bacon. I did once. It was sad. Don’t recommend it unless you have a really good reason.

Tips I Learned the Hard Way

Temperature matters: Room temperature dates are way easier to work with than cold ones. Take them out of the fridge like 30 minutes before you start.

Toothpick placement: Stick it through the meatiest part of the date and the thickest part of the bacon. Learned this after several dates unraveled and rolled around in the oven looking like bacon tumbleweeds.

Make extra: I can’t stress this enough. Whatever amount you think you need, double it. They go FAST.

Storage: You can prep these a day ahead, cover them with plastic wrap, and keep them in the fridge. Actually makes them easier to bake because the bacon sticks better when it’s cold.

Reheating: If you have leftovers (you won’t), reheat them in the oven at 350°F for about 5 minutes. Microwave makes them sad and chewy.

Finding Bacon Wrapped Dates Near Me (Or Just Make Them)

Sure, you can search for “bacon wrapped dates near me” or “bacon wrapped dates restaurant” and pay like $15 for six of them at some trendy tapas place. OR you could make 24 at home for probably the same price and feel smug about it.

I’ve tried them at a few restaurants and honestly? Mine are better. Not trying to brag, but… okay, yeah, totally bragging. Once you nail the crispy bacon and the gooey date combo, nothing else compares.

Final Thoughts (Are They Worth the Hype?)

Yes. A thousand times yes. These bacon-wrapped dates are the easiest impressive appetizer I know. Sweet, salty, crispy, soft—everything you want in a finger food. Plus they’re Christmas-party appropriate, New Year’s appropriate, Tuesday-night-because-you-deserve-it appropriate.

My 10-year-old won’t touch them (more for me), but every adult who’s tried them has asked for the recipe. Which is how we ended up here, I guess.

Make these. Seriously. And let me know if you burn the first batch too because I can’t be the only one.

Happy cooking! (And may your bacon always be crispy)