Recipe looks good. With simple sugars only making up just shy of 10% of your fermentables, you should be fine. I'm not sure if ~1.5 lbs of dark candi sugar is too much though, I can't say from experience if that amount will be overpowering or not, hopefully someone who's used it will chime in. From what I've read, Chimay actually just uses corn sugar for their simple sugars, and it only makes up roughly 5% of fermentables. That said, a lot of Belgian brewers use between 15-20% sugar with no ill effect.
If you want my input, I would drop the dark candi sugar down to leaving you an SRM of around 20 or so, and replace the amount taken out, along with the clear candi sugar, with table sugar. That's just me though, whatever you do with your recipe is your call.