Bacon Wrapped Dates stuffed with cream cheese, dried cranberries and candied pecans are an ideal, easy holiday appetizer.
These elegant little bites look fancy but are surprisingly simple to prepare. Anything wrapped in bacon is an instant crowd-pleaser, and bacon-wrapped dates are no exception.
BACON WRAPPED DATES
These delicious bacon-wrapped dates are filled with cream cheese, dried cranberries and candied pecans for a perfect balance of sweet, salty and crunchy — ideal for holiday gatherings or any party.
If you’re hosting, appetizers are essential. Guests often arrive hungry, so having a few tasty bites ready keeps everyone happy while you finish the main meal. These dates are quick to assemble, attractive on a platter, and almost always a hit.
With their caramel-like sweetness and savory bacon exterior, these bites work wonderfully at Thanksgiving, Christmas, New Year’s Eve, or any celebration where finger foods shine.
How to make bacon wrapped dates:
Start by slicing each date lengthwise, cutting to but not through the opposite side so you can remove the pit and keep the date intact for stuffing.
Combine cream cheese, dried cranberries and candied pecans in a food processor and pulse to your preferred texture. Finer pieces make stuffing easier, while slightly larger chunks keep some crunch — either works depending on your preference.
Spoon about a teaspoon of the filling into each date, then wrap each stuffed date with a third of a bacon slice. Secure each one with a metal skewer so the date sits vertically on the skewer and the bacon stays snugly wrapped.
Arrange the skewers on a rimmed baking sheet so the dates are spaced apart and the bacon is exposed to the oven air rather than lying flat on the pan. Bake until the bacon is golden and the fat has rendered but still has a little chewiness. The result is a warm, salty-sweet, melty appetizer your guests will love.
How to get crisp and fully cooked bacon when making bacon wrapped dates:
To get evenly cooked bacon with rendered fat, place the stuffed, bacon-wrapped dates on metal skewers and balance the skewers across a rimmed baking sheet. This keeps each piece separated and allows fat to drip away, exposing the bacon to hot air on all sides.
This method helps the bacon brown evenly and prevents it from steaming against the pan or touching other pieces, producing beautiful golden-brown bacon that’s slightly chewy and not greasy.
These bites are so tempting it’s easy to eat several at once. If you want to prepare them ahead or save leftovers, they freeze and reheat well when handled properly.
How to freeze Bacon Wrapped Dates to be enjoyed at a later time:
Cook the dates but pull them from the oven slightly underdone since they will finish cooking when reheated. Let them cool completely, then layer them in an airtight container separated by parchment or wax paper. Freeze in a single-layer stacking method and consume within three months for best flavor.
Thawing and reheating bacon wrapped dates:
Transfer frozen dates to the refrigerator about 24 hours before serving. When ready to reheat, preheat the oven to 400°F, place the dates on a lined baking sheet in a single layer, and warm for 6–8 minutes until the bacon crisps. Serve immediately.
These two-bite treats combine sweet fruit, creamy cheese, crunchy nuts and smoky bacon for an irresistible flavor contrast. If you want an easy, standout appetizer for your next holiday party, make a batch of these — they’re a real crowd-pleaser.
If you like small, savory-sweet bites, you may also enjoy similar recipes that combine bacon with cheese and bold flavors.
Holiday Bacon Wrapped Dates
Ingredients
- 24 whole pitted dates about a pound
- 4 ounces cream cheese
- 1/3 cup dried cranberries
- 1/3 cup candied pecans or raw pecans if preferred
- 8 slices bacon cut into thirds (about 12 ounces total)
- 6 metal skewers
Instructions
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Preheat oven to 350°F (175°C).
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Slice dates lengthwise, cutting to but not through the opposite side. Remove and discard pits.
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Combine cream cheese, dried cranberries, and candied pecans in a food processor and pulse to desired consistency. Fill each date with about 1 teaspoon of the mixture.
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Cut bacon slices into thirds to make 24 pieces about 3 inches long. Wrap a bacon piece around each stuffed date and secure through the overlap with a metal skewer so the date sits vertically on the skewer. If using six skewers, thread four dates per skewer and space them so they don’t touch.
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Balance the skewers on a rimmed baking sheet so the bacon is exposed and fat can drip away. Bake at 350°F until the bacon fat renders and bacon is golden but still slightly chewy, about 50 minutes (oven times vary). Serve hot.
Notes
Serving size is one bacon-wrapped date.
Nutrition
Nutrition information is an approximation.
This post was originally created in December 2014 and has been updated for clarity and ease of use.