How to store homemade blondies?

Thinking that my mom has to return to work tomorrow (company is closed due to Hurricane Sandy), I baked a pan of biscoff walnut blondies for her to take back to work to reat her colleagues, but guess what? The company will remain closed again tomorrow! I shall assume that she HAS to go back on Thursday, so how should the blondie be store until then? Thanks. They are so moist and warm right now too...


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