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Chocolate Bacon-Wrapped Dates

Chocolate Bacon-Wrapped Dates

Chocolate Bacon-Wrapped Dates

When I heard these were on the menu for dessert at a friend's dinner party, I shuddered at the thought. Well, I had it all wrong.

After stepping outside my comfort zone, I popped one of the hot gooey blobs in my mouth and a new world of dessert flavors and texture combinations was introduced to me. The salty and sweet mixture combined with the unexpected crunchy and chewy consistency, taking my sweet tooth for a ride, and now this is my go-to impress-my-guests dish. And it's much easier than baking a cake!

There really are few ways to make a brown fruit wrapped in brown meat oozing brown sauce look pretty, so I suggest sacrificing beauty for scrumptiousness and serving it hot, right out of the oven! Your guests will not be disappointed.

Click here to see the Bacon: It's What's for Dinner story.


  • 7 ounces raw, unsalted almonds
  • 8 ounces pitted medjool dates
  • ½ pound bacon
  • 1 jar chocolate sauce or syrup


Preheat the oven to 350 degrees (the toaster oven also works well here for smaller batches) and line a baking sheet with foil.

Take an almond and push it through the center of a pitted date. Tear a bacon strip in half and wrap around the date. Repeat for all of the dates.

Place all of the dates on the baking sheet, and place in the oven for about 20 minutes or until the bacon looks crispy and browned. Once out of the oven, drizzle chocolate sauce over each date. Serve immediately.

Bacon Wrapped Dates

These Bacon Wrapped Dates are one of my go-to appetizers for gatherings, as they’re always wildly popular and disappear in a flash. Made with only 3 ingredients, they have a ton of flavor and richness.

It’s funny when I merely mention the words “Bacon Wrapped Dates” to someone who has had them, because what usually follows is various forms of gushing about how good they are.

They have a reputation for greatness. People who’ve had them know.

Much like the Bacon Wrapped Water Chestnuts I’ve shared before, these dates were one of the appetizers that my mom prepared in my childhood. She was a master of simple and delicious combinations that seemed too inelaborate to be THAT good.

But we’ve all learned by now that sometimes you get a few perfectly harmonious ingredients together and you get something magical.

These are the things that become classics, like tomato + basil + mozzarella, or maple + pecans.

Though this is hardly a recipe due to its simplicity, let’s talk about how to make the best rendition, solidified after years of tweaking and testing variations over the years.

Chocolate Covered Bacon

Chocolate and bacon come together to form the ultimate sweet and salty snack.

These Bacon Wrapped Dates are easy to make

Three ingredients are all you need to make these: soft, sweet Medjool dates, nippy goat cheese, blue cheese, cream cheese or Manchego cheese and smoky bacon.

Remove the pit from the date, stuff it with cheese, wrap in bacon and bake. At my last gathering, I offered a choice of dates stuffed with goat cheese or blue cheese. I like them both, but some people don't like blue cheese, others don't like goat cheese, so it's nice to provide options.


  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  2. Slice one side of each date lengthwise to create an opening. Remove the pit, then stuff each date with a small amount of goat cheese.
  3. Wrap each date with bacon, hold in place with a toothpick and place seam-side down on the baking sheet.
  4. Bake for 15 minutes, then remove from the oven. Drizzle the glaze over the dates and sprinkle with rosemary, then return to the oven for 10 more minutes, until the bacon is fully cooked and crispy.
  5. Remove toothpicks and insert cocktail picks to serve, if desired.

Bacon Wrapped Stuffed Dates Recipes

Since there aren’t many ingredients to this traditional Spanish tapa, you want each one to make an big impact on flavor! I love that my local Walmart carries Applegate Farms Organic Bacon, a high quality product and their everyday low price. The taste is insane luxury and so savory, and I love knowing that the bacon isn’t cured or filled with nitrates.

To make these bacon wrapped stuffed dates, you’ll need:

  • Dates (I used pitted, to save myself time, like these from Sunsweet)
  • Bacon
  • Cheese (Manchego, Blue Cheese or Goat Cheese)
  • Toothpicks

Preheat oven to 375 degrees. To make these yummy Spanish tapa favorites, use a sharp paring knife to make a small cut into the side of the date. Using a small spoon, stuff with your desired cheese of choice. OR! Make a batch using all three varities of cheeses! I do this at most parties, as some people adore goat cheese but don’t care for blue. I haven’t met a person who doesn’t love Manchego though! Just be sure not to over-stuff so to avoid leaking cheese.

Lay out a slice of bacon and, starting at one end, wrap the stuffed date until only a small bit of the bacon overlaps. This double wrapped portion will take longest to cook, so don’t make it too big! Cut the bacon and pierce the stuffed date with a toothpick, effectively securing all that yummness together.

On a baking sheet, cook the bacon wrapped stuffed dates for a total of 30-35 minutes. After the first 15-20 minutes, turn the dates over so that all sides of the bacon are crisp.

Recipe Summary

  • 16 mediums pitted Medjool dates (about 3/4 pound with pits)
  • 45 ounces uncooked chorizo sausage
  • 2 ounces dark chocolate bar or chocolate bar with bacon, broken into 16 pieces
  • 8 slices Applewood smoked bacon, halved
  • 1 recipe Spicy Chocolate Sauce

Preheat oven to 350°F. Stuff each date with about 1 rounded teaspoon sausage. Place a piece of chocolate bar (about 1/4 of a square) in the center of the sausage fold sausage around the chocolate and close the date. Wrap each date in half a piece of bacon. In a very large skillet, sear bacon-wrapped dates over medium heat until crispy, turning as necessary. Set aside.

In a deep baking dish (about 1-inch side walls) pour Spicy Chocolate Sauce about halfway up the sides of the dish. Transfer the seared dates to the baking dish, spacing about 1-inch apart. Bake dates in sauce for 25 minutes or until an internal temperature of 165°F is reached, spooning sauce over dates occasionally. Transfer dates to a serving dish and serve sauce alongside. Garnish with cilantro and chocolate bar shavings, if desired.

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Crispy Bacon-Wrapped Stuffed Dates

Sounds a bit like a twist on rumaki? I first tasted this classic Spanish appetizer at a wonderful restaurant in Los Angeles, called a.o.c., that specializes in tapas. At once sweet, smoky, and salty, the little brown nuggets are a crowd pleaser, the perfect pick-up nibble to offer with cocktails.–Diane Rossen Worthington

LC What She Said Note

The author also mentioned that you could arrange the dates on top of mixed greens dressed with a basic vinaigrette for “an unusual first course.” Hmmm. We can sorta see it. Though we’d maybe be tempted to swap the Parmesan for a mild blue cheese. We’d also be tempted to toss some Marcona almonds on the salad. Come to think of it, for ease of eating we’d probably disassemble the wrapped, stuffed dates, or just never assemble them in the first place, instead strewing lovely little leaves of watercress with crisped bacon pieces, crumbles of cheese, and slivered dates and dribbling a balsamic or sherry vinaigrette over it all. If you’ll excuse us, it seems we’ve got a first course to go plate…

Brown Sugar Bacon-Wrapped Dates

I did something crazy: I signed up for personal training with an elite, well-renowned trainer. Right before Christmas. To lose fat.

Right before Christmas. Crazy, right?

This is the season where everyone eats everything, the season of chocolate and cookies and baked things. We’ll talk about what I’m eating now (or not eating). But you don’t want to hear it. And I don’t want to tell it. Not now.

Instead, here’s a treat anyone can enjoy even dieters, if they can hold themselves to just one or two.

There’s really not much to this dish. You’ll come off as a culinary master, but it’s stunningly easy to get this right. As always, there are some nuances to keep it stellar: pitting the dates and picking your bacon. For the dates: take the pit from the little stem nub to keep it neat and tidy. For the bacon: in any other circumstance, I’d say the opposite, but in this case, go with normal bacon. No fancy, double-smoked thick-cut bacon for this. The sweetness of the dates against the salty bacon is perfection don’t mess with it.

  • handful of brown sugar, about 1/4 cup
  • sprinkle of cayenne or chipotle chili powder
  • 10 slices bacon
  • 20 Medjool dates, pitted

In the baking dish you will cook your dates, spread the brown sugar and chili powder. Take each slice of bacon and dredge it in the sugar to coat.

On a work surface, cut each piece of bacon in half. For each piece of bacon, place a date in the middle. Wrap the bacon around the date. Use a toothpick to keep it together. Place the date in the baking dish.

Bake for 20-25 minutes, until the bacon is cooked to your liking. Let cool for five minutes before serving.

Watch the video: Bacon Wrapped Dark Chocolate u0026 Goat Cheese Stuffed Dates (January 2022).