Candied Bacon Dates Maple

Sweet and savory Candied Bacon Dates stuffed with creamy goats cheese disappear fast at any holiday party. The deep caramel notes from maple syrup, salty crunch of bacon, and soft bite of dates make these a total crowd-pleaser. This recipe came together when I needed a festive finger food that was effortless yet impressive.

When I served these at my last winter gathering there was not a single one left within minutes. The maple syrup glaze makes them look and taste special with very little work.

Ingredients

• Medjool dates: The freshest and softest dates work best for easy stuffing
• Maple syrup: Use real maple syrup for a rich caramel finish avoid pancake syrups with additives
• Streaky bacon: Choose a cut with more fat so it crisps up well while staying tender
• Hard goats cheese or Gruyere: Pick a firm flavorful cheese that will soften not melt out Feta aged parmesan or young pecorino are excellent as well
• Chopped pistachios (optional): For crunch and color pick shelled unsalted nuts for easy prep

Instructions

Prepare the Dates:

Slice just halfway through each date lengthwise to expose the pit. Gently pinch and remove the pit so the date stays intact for stuffing.

Stuff the Dates:

Slice the goats cheese into strips about one centimeter thick. Long enough to fit snugly inside the pitted dates. Carefully press cheese into each date ensuring good contact but not overfilling to avoid spillage.

Wrap with Bacon:

Take streaky bacon rashers and cut them in half making sure each piece is just wide enough to fully wrap around the stuffed date. Wrap the bacon tightly around the stuffed date with the bacon seam underneath for seamless cooking.

Arrange on Tray:

Place each bacon wrapped date seam side down onto a baking tray or directly into your air fryer basket. This will lock the bacon in place as it cooks. No toothpicks needed unless you wish for easy grabbing.

Cook the Dates:

If using an air fryer set to one hundred eighty five degrees Celsius and cook for five minutes until the bacon is cooked through but not yet browned. For oven cooking preheat to one hundred ninety degrees Celsius and roast for five to ten minutes keeping an eye so nothing burns.

Glaze and Finish:

Brush the partially cooked bacon with pure maple syrup. Return to the oven or air fryer for five more minutes. Repeat glazing once more for maximum shine and a candied finish. Wait until bacon is crisp caramelized and glossy then serve warm.

I always look forward to stuffing the dates with goats cheese which gives a lovely tang that cuts through the sweetness. My family loves watching the candied bacon turn glossy right before serving. It is a part of our holiday ritual now.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To refresh reheat in the oven or air fryer until the bacon is hot and crisp again. Avoid microwaving as it makes the bacon soggy. These can also be made ahead without glazing and finished just before serving for best texture.

Ingredient Substitutions

Dates work best with their natural stickiness but prunes can be swapped for a milder flavor. For the cheese firm feta or a thin slice of young pecorino replaces goats cheese well. For a non pork option try turkey bacon but watch it closely as it dries out faster.

Serving Suggestions

Serve on a platter sprinkled with chopped pistachios for color and crunch. These pair beautifully with crisp white wine or sparkling cocktails. For a party platter add fresh figs grapes or marinated olives as a festive accent.

Cultural Touch

Wrapping fruit in bacon has roots in both Mediterranean and Spanish tapas traditions. It is the mix of preserved sweet fruit and cured meat that makes the dish a timeless favorite on appetizer spreads. Using real maple syrup adds a North American festive note as well.

Seasonal Adaptations

Highlight winter with a dusting of chopped rosemary or thyme before the final glaze Top with crushed walnuts instead of pistachios for a rustic twist Try smoked cheese for a warming cold weather flavor

Success Stories

Friends have packed these for wintry picnics and even included them in cheese boards. One holiday I made a double batch and they vanished before the main course started. These are guaranteed conversation starters every time.

Freezer Friendly

Wrap and stuff the dates as usual then freeze on a tray until solid. Transfer to a freezer bag for storage up to one month. When ready to serve bake from frozen at a slightly lower temperature adding a few extra minutes. Glaze only after bacon has firmed up in the oven.

A platter of these will vanish in no time at all. The sweet, salty and creamy bites are always the highlight of our holiday table.

Common Recipe Questions

→ Can different cheeses be used for stuffing?

Yes, aged parmesan, feta, or young pecorino are excellent alternatives. Choose hard cheeses that hold their shape while melting slightly.

→ What’s the key to glossy bacon?

Brush on maple syrup after the initial bake so the glaze doesn’t burn and the bacon turns perfectly crisp, golden, and lacquered.

→ Are pistachios necessary or optional?

Pistachios add visual appeal and crunch, but the dates remain delicious without them.

→ Can these be made ahead?

Prepare and assemble ahead, refrigerate, then bake or air fry just before serving for best texture.

→ What’s the best way to pit dates?

Slice each date halfway and pinch to easily remove the pit, creating space for the filling.

→ What oven temperature is best?

Bake at 190°C (or 185°C in an air fryer) for even cooking until the bacon is crisp and golden.