You won't need the honey. Actual honey is nearly 100% fermentable and will only dry out your beer. If you want the honey flavor, use honey malt.
IMHO, you need to take a look at the difference between base malts (high fermentability) and specialty malts (used for flavoring) and re-formulate your recipe a bit. You don't have nearly enough base malt and you're super high on the adjuncts, so you're going to wind up with a super sweet, low alcohol beer.
A good place to start would be using your light DME as 80% of your total grain bill and then adding small amounts of those other specialty malts to make up the rest. Always start with a generic, highly fermentable base malt (2-row based and not much else) to make the backbone of the beer and for alcohol content, then add the small amounts of specialty malts for the flavor profile you want. Specialty malts (anything roasted) impart a lot of NON-FERMENTABLE sugar into your beer and really just need to be used for flavor, aroma, head retention and color.
It's like when you make soup and you start with a good chicken broth. Nearly 80% of a good chicken soup will be the chicken broth. The carrots, celery, chicken chunks, noodles and spices make up the remaining 20% of the soup, which transforms it from something mediocre (just chicken broth) to a great soup.
If you apply the same logic to your beer recipe, you have way too many ingredients and not enough broth for a good "soup."
I hope the analogy helps. Try re-working the recipe and go easy on the dark and chocolate malts. Also, hallertau is a noble, floral hop that might wind up lost with all of those roasted flavors in the beer.
I'd highly suggest reading "How to Brew" by John Palmer. There's even an online version that you can read but the actual book goes into a lot more depth. It's a great reference.
