I just made blueberry crumble bars that I’m going to serve tomorrow. Should I cut them now or leave in the pan? Fridge, freezer, or counter? What will keep them most fresh?
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You've probably made a decision by now, but I'll jump in. I might cut one and see how it comes out of the pan. Would chilling them make it easier to remove them? That could give you some real-world guidance. My inclination, minus reason to do otherwise, would be to store in the pan, covered, on the countertop.
Let's settle this once and for all, shall we?
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