These little decadent gems are so yummy, you will eat them, and then think about them for years after. I have made and eaten these many times before. When Dominic and I talk about them, we sigh, and think, too bad we don’t have any bacon, dates, or almonds in the house.

This snack or appetizer can be dressed up or down, and as far as I am concerned, they are perfect for every season and type of get together. They are fabulous during the Holidays too. Since we have a few days before Thanksgiving, I am making our favorite snacks, and appetizers, and sharing them with you.

I just took pictures of the step by step process. I know you probably don’t need the pic by pic, but I thought they were pretty, so I included them.

My first memory of eating these, was at a wine and cheese party in my twenties. The host was offering me a cheese that was pungent enough to knock me over, and then I smelled these luscious little darlings. I think at the party they were stuffed with a Gouda or a blue cheese. They definitely were the high point of that evening.

I forgot to spear these with my soaked toothpicks, and two of them unwrapped in the oven. When I make these again, I will remember to spear them. I have always made these with soaked toothpicks, but feel free to try them without soaking.

Please make these, when you next have your trifecta of ingredients on hand. Share them with your family and friends, and enjoy a happy food memory of sweet and savory converging, for years to come.

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