At this point, you can cover and chill the dough for up to 3 days. For easier spreading, bring to room temperature before using. Or transfer the dough to a freezer bag and freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before using.
Layer blondie stix between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 1 month.