Bacon-Wrapped Appetizers: 13 Retro Holiday Bites That Empty the Tray Before Anything Else Gets Touched

Bacon-wrapped appetizers are the retro party bites that never go out of style, because nothing empties a holiday tray faster than something sweet, salty and crisp on a toothpick. Think of the sticky water chestnuts at a 1960s open house, or the brown sugar sausages that vanish at every game day. Most of these can be wrapped in the morning, tucked in the fridge and baked when the doorbell rings. The secret to all of them is regular-cut bacon and a rack set over a foil-lined pan, so the fat drips away and every bite turns golden. This collection starts with the sticky sausages everyone fights over, then moves through dates, jalapeno poppers, shrimp, scallops and oysters, plus a few fun surprises. Grab the toothpicks and preheat the oven..

Brown Sugar Smokies, the Bacon-Wrapped Appetizers Everyone Fights Over

Mini smoked sausages wrapped in bacon and baked under a blanket of brown sugar are the party snack people talk about for weeks. The sugar melts into a glossy candy coating around the crisp bacon, and the tray is usually empty before the dip is opened. They take three ingredients and about 15 minutes of wrapping. Pull them from the oven the moment the sugar bubbles, and move them to a platter right away before the glaze sets on the pan. Set them out next to a slow cooker of party meatballs and count on seconds..

You will need: 1 package (14 ounces) mini smoked sausages, 1 pound regular-cut bacon cut into thirds, 1 cup packed brown sugar, toothpicks

How to make it: 1. Heat the oven to 350 F and line a sheet pan with foil and parchment. 2. Wrap each sausage with a third of a bacon slice and pin with a toothpick. 3. Arrange in one layer and cover with brown sugar. 4. Bake 35 to 40 minutes until the bacon is crisp and the sugar bubbles. 5. Move to a platter while warm.

Bacon-Wrapped Dates With Goat Cheese

Sweet, sticky dates filled with tangy goat cheese and wrapped in crisp bacon are the bite that makes guests stop mid-sentence. Of all the bacon-wrapped appetizers on a holiday table, these are often the first to disappear. Use soft Medjool dates and slit them just enough to pull out the pit and tuck in the cheese. Bake on a rack so the fat drips away and the bacon turns golden all around. If you love them, there are more ideas in our two-bite stuffed dates.

You will need: 24 Medjool dates, pitted, 4 ounces goat cheese, softened, 12 slices regular-cut bacon cut in half, toothpicks, honey and black pepper (optional)

How to make it: 1. Heat the oven to 400 F and set a rack over a foil-lined sheet pan. 2. Fill each date with about 1/2 teaspoon goat cheese. 3. Wrap with a half slice of bacon and pin with a toothpick. 4. Bake seam side down 20 to 25 minutes, turning once, until crisp. 5. Drizzle with honey and pepper and serve warm.

Bacon-Wrapped Jalapeno Poppers

Cream cheese and cheddar stuffed jalapenos wrapped in bacon are the spicy, creamy, smoky bites every game day crowd fights over. Roasting softens the peppers and tames their heat, while the bacon holds the filling in place. Wear gloves when seeding the peppers, and scrape out every white rib for a milder bite. Like most bacon-wrapped appetizers, they can be assembled a day ahead and baked when guests walk in. For more spicy ideas, try these cheesy jalapeno popper recipes. How much heat can your crowd take?

You will need: 12 large jalapenos, 8 ounces cream cheese, softened, 1 cup shredded sharp cheddar, 1/2 teaspoon garlic powder, 12 slices regular-cut bacon, halved

How to make it: 1. Heat the oven to 400 F and set a rack on a foil-lined pan. 2. Wearing gloves, halve the jalapenos and remove the seeds and ribs. 3. Mix the cheeses and garlic powder and fill each half. 4. Wrap each with a half slice of bacon. 5. Bake 25 to 30 minutes until the bacon is crisp and the filling bubbles.

Bacon-Wrapped Shrimp With Garlic Butter

Plump shrimp wrapped in bacon and brushed with garlic butter are a quick, crowd-pleasing appetizer that also makes a light dinner over rice. The shrimp turn pink and juicy while the bacon crisps around them. Give the bacon a head start in the oven so it crisps without overcooking the shrimp, and choose jumbo shrimp so there is enough to wrap around. Fresh parsley and a squeeze of lemon finish them, and they cook faster than any other bacon-wrapped appetizers here. Need more seafood ideas? These holiday shrimp appetizers go fast too.

You will need: 1 pound jumbo shrimp, peeled and deveined, 8 slices regular-cut bacon, halved, 3 tablespoons butter, melted, 2 garlic cloves, minced, 1/4 teaspoon red pepper flakes, chopped parsley, lemon wedges

How to make it: 1. Heat the oven to 425 F and bake the bacon on a rack 8 minutes until partly cooked. 2. Wrap each shrimp with a half slice and pin with a toothpick. 3. Brush with the butter mixed with garlic and pepper flakes. 4. Bake 10 to 12 minutes until the shrimp are pink and opaque. 5. Sprinkle with parsley and serve with lemon.

Rumaki-Style Water Chestnuts, the Retro Bacon-Wrapped Appetizers

Water chestnuts wrapped in bacon are a cousin of rumaki, the tiki-era party bite that once filled every party tray in America. They stay crunchy inside while the bacon turns crisp and sticky. Soak them in soy sauce and brown sugar first for extra flavor, and cut the bacon into thirds so each piece wraps once with a little overlap. Bake until the bacon is truly crisp before glazing. They are among the cheapest bacon-wrapped appetizers to make for a crowd. Serve them beside the nibbles on a retro holiday relish tray.

You will need: 2 cans (8 ounces each) water chestnuts (not sliced), drained, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 pound regular-cut bacon cut into thirds, toothpicks. For the glaze: 1/2 cup ketchup, 1/3 cup brown sugar, 1 tablespoon soy sauce

How to make it: 1. Soak the water chestnuts in soy sauce and brown sugar for 30 minutes. 2. Heat the oven to 400 F. 3. Wrap each with a third of a bacon slice and pin with a toothpick. 4. Bake on a rack 25 minutes until crisp. 5. Stir the glaze together, brush it over the bites and bake 5 to 10 minutes more until sticky.

Bacon-Wrapped Asparagus Bundles

Bacon-wrapped asparagus looks elegant on a holiday platter and doubles as a side dish for ham or prime rib. Three or four tender spears get tied together with a slice of bacon, sprinkled with a little brown sugar and pepper, and roasted until the tips are crisp. Choose medium-thick spears, which stay tender and do not wilt, and snap off the woody ends first. A shaving of Parmesan on top is a nice touch, and they bring some green to a tray of bacon-wrapped appetizers. They fit right in with these make-ahead Thanksgiving appetizers.

You will need: 1 pound medium asparagus, trimmed, 8 slices regular-cut bacon, 1 tablespoon olive oil, 1 tablespoon brown sugar, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, shaved Parmesan (optional)

How to make it: 1. Heat the oven to 400 F and line a sheet pan with foil. 2. Toss the asparagus with oil, garlic powder and pepper. 3. Group into bundles of 3 or 4 spears. 4. Wrap each bundle in a spiral with one bacon slice, ends tucked under. 5. Sprinkle with brown sugar and roast 20 to 25 minutes until the bacon is crisp.

Scallops, the Steakhouse Pick of Bacon-Wrapped Appetizers

Bacon-wrapped scallops are the fancy appetizer that feels like a steakhouse treat at home. Sweet, tender sea scallops and smoky bacon are a classic pairing, and they cook in about 15 minutes. The trick is timing: bake the bacon halfway first, about 8 minutes, until cooked but still bendy, then wrap the scallops so both finish together. Pat the scallops very dry for the best sear. Among bacon-wrapped appetizers, these feel the most special. Serve with lemon wedges, or next to mini Maryland crab cakes for a seafood spread. Saving these for New Year’s Eve?

You will need: 16 large sea scallops, patted dry, 8 slices regular-cut bacon, halved, 2 tablespoons melted butter, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, lemon wedges, toothpicks

How to make it: 1. Heat the oven to 425 F and bake the bacon on a rack 8 minutes until partly cooked but flexible. 2. Wrap each scallop with a half slice and pin with a toothpick. 3. Brush with butter mixed with garlic powder and paprika. 4. Bake 12 to 15 minutes until the scallops are opaque and reach 145 F. 5. Serve with lemon.

Almond-Stuffed Prunes, the Old-Fashioned Bacon-Wrapped Appetizers

Soft prunes stuffed with a toasted almond and wrapped in bacon are an old-fashioned party bite that deserves a comeback. They are sweet, salty and crunchy all at once, and they look charming on a holiday platter or on little rounds of rye toast. Toast the almonds in a dry pan for 4 minutes first, which brings out their flavor and keeps them crunchy inside the soft fruit. Pitted prunes make filling easy, and they cost less than dates. Pair them with other small plates from these Spanish tapas recipes.

You will need: 24 pitted prunes, 24 almonds, toasted, 12 slices regular-cut bacon, halved, toothpicks, small rye toasts (optional)

How to make it: 1. Heat the oven to 400 F and set a rack over a foil-lined pan. 2. Tuck a toasted almond into each prune. 3. Wrap each with a half slice of bacon and pin with a toothpick. 4. Bake 18 to 20 minutes until the bacon is crisp. 5. Serve warm, on toast if you like.

Bacon-Wrapped Pineapple Bites

Sweet, juicy pineapple and salty, smoky bacon are a perfect match, and these bites taste like a tropical vacation on a winter night. A sprinkle of chili powder and brown sugar makes them sticky and a little spicy. Use fresh pineapple chunks and pat them dry with paper towels, so the bacon crisps instead of steaming. Canned chunks work too if drained well. A scatter of green onion on top makes them the most colorful bacon-wrapped appetizers on the table. Serve them with these sweet-heat pepper jelly appetizers. Who is ready for a beach day?

You will need: 3 cups fresh pineapple chunks, patted dry, 1 pound regular-cut bacon cut into thirds, 3 tablespoons brown sugar, 1 teaspoon chili powder, toothpicks, sliced green onions

How to make it: 1. Heat the oven to 400 F and set a rack over a foil-lined pan. 2. Wrap each pineapple chunk with a third of a bacon slice and pin with a toothpick. 3. Mix the brown sugar and chili powder and sprinkle over the bites. 4. Bake 20 to 25 minutes until crisp. 5. Top with green onions.

Spinach and Cheese Chicken Rolls in Bacon

Chicken breast rolled around spinach and cheese, wrapped in bacon and sliced into rounds, makes a hearty party bite that still looks dressed up. The bacon keeps the chicken juicy and holds the filling inside as it bakes. Pound the chicken to an even 1/4 inch so it rolls easily, and check that the center reaches 165 F. Let the rolls rest 10 minutes before slicing so the cheese does not run out. These are the most filling bacon-wrapped appetizers in the bunch. Arrange the slices like make-ahead Christmas pinwheels on a big platter.

You will need: 2 large boneless chicken breasts, 1 cup fresh spinach, 4 ounces mozzarella or provolone, 1/2 teaspoon garlic powder, salt and pepper, 8 slices regular-cut bacon, toothpicks

How to make it: 1. Heat the oven to 400 F. 2. Butterfly and pound the chicken to 1/4 inch and season it. 3. Layer with spinach and cheese and roll up tightly. 4. Wrap each roll in 4 overlapping bacon slices and secure with toothpicks. 5. Bake 30 to 35 minutes until the chicken reads 165 F. 6. Rest 10 minutes, then slice into rounds.

Parmesan Saltines, the Southern Secret of Bacon-Wrapped Appetizers

Bacon-wrapped saltines are a Southern party secret with only three ingredients, and they disappear faster than anything else on the counter. Each cracker gets a little pile of Parmesan, then a half slice of thin bacon wrapped around it. They bake low and slow until the bacon is shatteringly crisp and the cheese melts into it. Use thin bacon and bake at 250 F for about 1 1/2 hours; high heat burns the cracker before the bacon is done. They keep well at room temperature. Serve them beside a tin of homemade cheese straws.

You will need: 24 saltine crackers, 1/2 cup finely grated Parmesan, 12 slices thin-cut bacon, halved, 1 tablespoon brown sugar (optional)

How to make it: 1. Heat the oven to 250 F and set a rack on a foil-lined sheet pan. 2. Top each saltine with 1 teaspoon Parmesan. 3. Wrap a half slice of bacon around each, covering the cheese. 4. Sprinkle lightly with brown sugar if using. 5. Bake 1 1/2 to 2 hours until crisp and browned, then cool on the rack.

Bacon-Wrapped Oysters for the Holidays

Bacon-wrapped oysters are a Gulf Coast and Chesapeake holiday favorite, rich and briny with a smoky, crisp edge. In Britain the same bite has long been served at Christmas parties under a fanciful old name. Buy freshly shucked oysters from the seafood counter and drain them well, then par-cook the bacon so it crisps by the time the oysters are done. Cook until the edges curl and they reach 145 F. Few bacon-wrapped appetizers feel as festive. Serve with lemon and hot sauce, or alongside these glamorous gourmet party bites. Are you an oyster fan?

You will need: 1 pint freshly shucked oysters, drained (about 24), 12 slices regular-cut bacon, halved, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, lemon wedges, hot sauce, toothpicks or skewers

How to make it: 1. Heat the oven to 425 F and bake the bacon on a rack 8 minutes until partly cooked. 2. Pat the oysters dry and season with pepper and garlic powder. 3. Wrap each oyster with a half slice of bacon and secure. 4. Bake 10 to 12 minutes until the edges curl and the bacon is crisp. 5. Serve with lemon and hot sauce.

Bacon-Wrapped Stuffed Mushrooms

Stuffed mushrooms are already a party classic, and wrapping them in bacon takes them over the top. The caps get filled with an herby cream cheese mixture, then wrapped with a half slice of bacon that crisps around the edges as they bake. Pick large mushrooms of the same size, and bake the empty caps for 8 minutes first so they release their water and the bacon crisps instead of steaming. Of all the bacon-wrapped appetizers here, these are the easiest to fill the night before. More ideas: two-bite stuffed mushrooms.

You will need: 20 large white mushrooms, stems removed, 6 ounces cream cheese, softened, 1/4 cup grated Parmesan, 1 garlic clove, minced, 2 tablespoons chopped chives, 10 slices regular-cut bacon, halved, toothpicks

How to make it: 1. Heat the oven to 400 F and bake the empty caps upside down 8 minutes, then drain. 2. Mix the cream cheese, Parmesan, garlic and chives. 3. Fill each cap. 4. Wrap with a half slice of bacon and pin with a toothpick. 5. Bake 20 minutes until the bacon is crisp.